Recipe courtesy of Cate at Sweetnicks
6 bacon slices, cooked crisp and broken into small pieces
1 tablespoon extra virgin olive oil
Half a rotisserie chicken cut into bite-size pieces
1 cup chopped onion
2 garlic cloves, minced
4-1/2 cups chicken broth
2-1/2 cups diced red potatoes (leave the peels on, extra vitamins!)
2-1/2 cups corn
1/2 cup all-purpose flour
1 cup milk
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded Swiss
salt
pepper
Put extra virgin olive oil in a deep pot on medium heat and add onion and garlic. Cook for approximately 5 minutes, until onions begin to soften. Add broth and potatoes, raise heat and bring to a boil. Cover, reduce heat, and simmer for about 20 minutes, until potatoes are tender. Add corn and chicken; stir well. In a small bowl, mix flour, milk and heavy cream until completely blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Add cheese and stir until melted. Add bacon. Add salt and pepper to taste.
Yields: 6 servings
