Instructions

1. Heat Oil in Pot: Heat oil in a large pot or Dutch oven over medium heat.
2. Sauté Onions: Add chopped onion and sauté until translucent.
3. Brown Chicken: Push onion to outside edges of the pan, then add cubed chicken to the middle of the pot and cook for about 5-6 minutes, or until the chicken is no longer pink on the outside. (Let chicken cook in the middle of the pot with onions on the outside edge for the first 2-3 minutes, then stir to incorporate chicken with onions and cook all sides of the chicken.)
4. Add Soup Ingredients: Add chicken broth, creamed corn, frozen corn kernels, diced carrot, diced potato, ground thyme, garlic powder, salt, oregano, pepper, and bay leaf. Stir to combine.
5. Bring To Boil Then Simmer: Increase stovetop heat to medium-high, bring soup to a boil (this may take 5-10 minutes), then reduce stovetop heat to low. Cover pot with a lid and allow soup to simmer for 15 minutes, or until chicken is fully cooked and the vegetables are tender.
6. Add Cream: Stir in heavy cream. Allow soup to simmer for an additional 1-2 minute(s).
7. Add Lemon Juice and Season: Carefully remove bay leaf from the pot, then stir in lemon juice. Taste soup, and add additional lemon juice, salt, or pepper based on taste preferences.
8. Garnish and Serve: Ladle soup into bowls, garnish with chopped parsley, then serve.