Smoked Chicken Cream Soup

You will need
  • - 400 g smoked chicken breast;
  • - 250 ml low-fat cream;
  • - 200 g of canned corn;
  • - 70 g bacon;
  • - 60 ml of white dry wine;
  • - 4 carrots;
  • - 3 potatoes;
  • - 1 onion;
  • - 1 liter of chicken broth;
  • - 1/2 tsp dry marjoram.
Cut the bacon into thin strips, fry over medium heat until crisp (about 5 minutes). Put the finished bacon on paper towels so that they absorb excess fat. Leave bacon aside aside.
Finely chop the onions with the carrot, cut the potatoes into small cubes. In a skillet in which you fry bacon, leave 2 tablespoons of fat and fry the onions and carrots in it until soft, about 4-5 minutes.
Then pour wine into the pan, cook for another couple of minutes, stirring so that no lumps form. Put the contents of the pan into the pan, add the marjoram and diced peeled potatoes. Pour in a liter of chicken broth, bring to a boil over high heat, then reduce the heat, cover, cook for 15 minutes.
Add to the pot sweet canned corn without liquid.Cut smoked chicken into small cubes, send it to the soup along with cream of 10% fat. Bring to a boil, then immediately remove the soup from the stove.

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