This soup is so incredible! Your family will love it!
5 boneless chicken thighs
8 ounces bacon, chopped
1/8 cup good olive oil
1 cup chopped yellow onions
1 roasted poblano pepper (skin and seeds removed)
3 cloves chopped garlic
2 tablespoons salted butter
1/4 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 to 2 teaspoon ground cayenne pepper
1 tablespoon dried parsley
6 cups chicken stock
4 cups medium-diced potatoes,peeled
1.5 lbs. frozen corn
1 cup half-and-half
1/2 pound sharp white cheddar cheese, grated
chopped green onion
Season chicken thighs with salt and pepper cook in a few tablespoons of hot vegetable oil in a fry pan start on high once first side is brown about 5 minutes turn thighs over and lower heat to low cover and cook 35 to 40 minutes. Let cool a bit and cut into small pieces set aside.
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, parsley and cayenne and cook for 3 minutes. Add the stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn and chicken to the soup bring back to a boil, then add the half-and-half and cheddar. Cook for 5 more minutes on medium low, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish with green onion and more cheese if desired.