A delightful and hearty soup combining smoky chicken and sweet corn in a creamy base, perfect for any meal.
Cook the bacon in a large soup pot over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
Cooking the bacon first allows you to use its fat for sautéing, adding extra flavor to the soup.
Sauté the celery, red bell pepper, and onion in the bacon fat until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the garlic and thyme to the pot, stirring until fragrant, about 1 minute.
Adding garlic and thyme at this stage ensures their flavors are well integrated without burning.
Sprinkle the flour over the vegetables and stir well to coat evenly.
This step helps thicken the soup later on.
Gradually pour in the chicken broth and evaporated milk, stirring constantly to avoid lumps. Bring to a gentle boil.
Stirring constantly ensures a smooth consistency for the soup base.
Add the chicken, corn, barbecue sauce, black pepper, and salt. Reduce heat to low and simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Serve the soup hot, garnished with the crispy bacon pieces.
Serving the soup immediately ensures the best texture and flavor.
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