Kosher or coarse salt and freshly ground black pepperto taste
2 to 2 ½cupsshredded cooked chicken
2tablespoonsminced fresh thyme leaves
¼cupcrumbled cooked bacon
Minced scallions or cilantro or parsleyto serve, optional
In a large soup pot or Dutch oven, heat the olive oil over medium high heat. Add the carrots, pepper, celery and shallots, season with salt and pepper, and sauté for about 5 minutes until everything is fairly tender.
Meanwhile, remove the kernels from the corn, puree about 1 ½ cups of the kernels in a food processor or blender with the cream. Add the chicken broth to the pot and bring to a simmer. Stir in the remaining corn kernels, the pureed corn and cream mixture, shredded chicken, and thyme, return the mixture to a simmer, adjust the heat, and simmer for a few minutes until the corn is crisp tender and just cooked. Taste and adjust seasonings as needed.
Ladle the soup into bowls and top with the bacon, scallion, cilantro and/or parsley as desired.