- 1 lb chicken breasts or strips (fresh or frozen)
- 32 oz chicken broth
- 8 small red or gold potatoes, diced (or 2 russets)
- 1 small onion, diced
- 2 cups frozen corn kernels
- 2 cups half and half
- 1 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 small can diced green chilies (optional)
- 4 strips cooked bacon, crumbled (or equivalent amount of leftover ham)
- 2 ribs celery, diced (optional)
- 2 tbsp butter
- 1 tbsp dried parsley
- 1 tsp Old Bay (or your favorite seasoning blend)
- 1 tsp minced garlic (about 3 cloves)
- Salt and black pepper to taste
- Chives (for garnish, optional)
In large pot or slow cooker, place chicken, broth, potatoes, onion, corn, chilies, bacon, butter, garlic, and seasonings. Cook on low until chicken is done (30-60 minutes for stovetop or 2-6 hours in slow cooker, depending on chicken). Remove chicken, shred, and return to pot. Stir in half and half and cheeses, and serve when fully heated. Garnish with chives if desired.
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
We had this for dinner tonight and it was a delicious experiment on behalf of my wife. Throwing together ingredients you have on hand can create some good things.
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Wow!
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