(Makes about 1 gallon)
1 tsp thyme
3 tblsp flour (not heaping)
4 cups chicken stock
3/4 cups of milk
1 + 1/4 cups cream (strain it)
1/2 tsp black pepper
4 boneless, skinless, breasts of grilled chicken (I grill mine with olive oil, salt, pepper and cayenne)
3 ears of sweetcorn (cut off cob and then blanch)
2 cups diced potato (blanched)
Fry bacon in large sauce pot, (the one your using to make the soup), until crisp. Remove bacon and set aside for breakfast tomorrow. Over medium high heat add the thyme then flour to the bacon fat stir for three minutes.
Then add a little chicken stock at first, whisking, add more until finished. Bring to a low simmer for 5 minutes.
Add milk and cream, cayenne and black pepper, stir and bring to a simmer for 5 more minutes.
Dice the chicken into a size equal of the potato cubes. Now add the diced blanched potato, corn and chicken to the soup and simmer 5 more minutes.
Taste! Adjust seasoning if needed.