Description
This Chicken and Sausage Soup is hearty, satisfying and layered with sweet, smoky flavor. Packed with three types of protein and hearty vegetables, it's a comforting meal that truly fills you up. Sweet corn adds a subtle burst of sweetness that balances the smoky bacon and savory sausage, while sliced jalapeños bring brightness without overwhelming heat (unless you keep the seeds in!). Finished with rich cream, every bite is warm, cozy and deeply flavorful.
Ingredients
1/2 pound bacon
1 pound breakfast sausage eg. Jimmy Dean Regular
1/2 pound cooked chicken diced
1/2 (~100 grams) onion diced
1 cup (110 grams) celery finely chopped
3 (115 grams) jalapenos sliced and seeded if desired
1 teaspoon (7 grams) garlic minced
4 cups (960 grams) chicken broth/stock
2 cups (360 grams) potatoes diced small (I like to use baby potatoes*)
1 teaspoon dried basil
1/2 teaspoon each: parsley, oregano, mustard powder
1/4 teaspoon each: thyme, black pepper
3/4 (110 grams) bell pepper diced
1 - 15 ounce can of corn
1 cup (230 grams) heavy cream
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crisp.* Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the sausage to the same pot and cook until browned, breaking it up as it cooks. Once fully cooked, remove and set aside with the bacon.
- If needed, add a small amount of butter to the pot, then sauté the onion and celery in the remaining fat over medium heat until softened and fragrant, about 4-5 minutes.
- Stir in the jalapeños and garlic and cook for 1 minute, just until fragrant.
- Pour in the chicken broth and add all of the seasonings. Bring to a simmer, then add the potatoes. Cook for about 10 minutes before adding the bell pepper. Continue simmering for another 5-10 minutes, or until the potatoes are fork tender.
- Return the cooked sausage, chicken and most of the bacon to the pot (reserving a little bacon for topping, if desired). Stir in the corn and heavy cream and let everything warm through.
- Taste and adjust seasoning if needed, then serve warm topped with the remaining crispy bacon.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
You can also use Yukon gold or red potatoes.
I actually prefer to cook my bacon in the oven. I find it cooks faster and more evenly. Once the bacon is crispy, carefully pour the fat into the pot and proceed with the instructions.
- Prep Time: 5 minutes
- Cook Time: 40-50 minutes
- Category: Dinner, Lunch
- Method: Cook Top
- Cuisine: American