INGREDIENTS
- 4 slices bacon chopped
- 1 tablespoon unsalted butter
- 1 yellow onion diced
- 2 stalks celery diced
- 1 large carrot diced
- 3 garlic cloves minced
- 3 cups corn kernels (cobs reserved if using fresh) (482g)
- 2 medium Yukon gold potatoes peeled and diced (369g)
- 3 cups chicken broth (720mL)
- 2 cups whole milk (480mL)
- 2 teaspoons salt
- 1½ teaspoons chopped thyme
- ½ teaspoon ground black pepper
- Chopped chives for garnish
DIRECTIONS
- In a large pot or Dutch oven, add the bacon and cook over medium-high heat until crisp, about 6 minutes, stirring occasionally. Remove the bacon pieces with a slotted spoon and drain on a paper towel-lined plate, reserving the dripping in the pot.
- Add the butter to the pot and heat until melted. Add the onion, celery, and carrot and cook until tender, about 7 minutes, stirring occasionally. Stir in the garlic and cook for 1 minute.
- Add the corn kernels, corn cobs (if using fresh corn), potatoes, broth, milk, salt, thyme, and pepper. Bring to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 15 minutes, stirring occasionally. Remove from the heat. Remove and discard the corn cobs.
- Place 2 cups of the soup mixture in a blender and blend until smooth. Return to pot and stir in the cooked bacon. Serve hot, garnishing each bowl with chopped chives and black pepper.
NOTE
- You could kick this up by adding shredded chicken. Either bake it yourself or buy and break down a rotisserie chicken.