For the best flavor, make this soup in late summer when fresh corn is at its sweetest best. It’s perfect for those surprisingly cool August nights. The small amount of cream does not thicken the soup, but simply adds more richness.


1-1/2 Tbs. olive oil or canola oil
4 cups finely chopped onion
1 or 2 fresh green chiles, such as jalapeño or Anaheim, cut into think disks
Kosher salt
2 tsp. chopped fresh thyme
3 quarts Homemade Chicken Broth or lower salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
4 cups cooked-until-barely-tender peeled and diced (1/2-inch) potato
1-1/2 cups fresh or thawed frozen corn kernels
2 Tbs. to 1/2 cup heavy cream
1/2 cup crisped and crumbled bacon (optional)
1/2 cup thinly sliced scallion (optional)
Freshly ground black pepper


Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, chile, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.
Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
Stir in the shredded chicken, potatoes, and corn. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
Stir in 2 Tbs. of the cream. If you would like the soup to be creamier still, add up to the full 1/2 cup of cream. Season to taste with salt and pepper, and garnish each bowl with some bacon and scallion, if you like.