Ingredients
- 4 slices of bacon diced
- 2 1/2 teaspoons unsalted butter
- 1 large onion diced
- 3 stalks celery diced
- 1 medium carrot diced
- 4 cloves garlic minced
- 4 cups corn kernels
- 3 medium Yukon Gold potatoes peeled and diced
- 1 quart chicken broth
- 1 1/2 cups half-and-half
- Kosher salt to taste
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon ground black pepper
- Chopped green onions for garnish
Instructions
- Using a large pot or Dutch oven, cook the bacon over medium-high heat until it becomes crisp. Use a slotted spoon to remove the bacon pieces and place them on paper towels; leave the drippings in the pot.
- Heat butter in the pot with the bacon drippings. Add onion, celery, and carrot and stir. Cook until tender, about 5-7 minutes.
- Add the garlic and cook for an additional minute. Then, add corn kernels, potatoes, chicken broth, half-and-half, salt, thyme, and black pepper to the pot. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Remove from heat. For a creamier texture, blend about 1-2 cups of the soup until smooth and stir back into the pot.
- Add the cooked bacon pieces and adjust seasonings as needed. Serve hot, garnished with chopped green onions.