• 2 slices thick cut bacon, diced
  • 1 medium onion, diced
  • 1 stalk celery, sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth
  • 4 medium potatoes, diced
  • 3 cups fresh or frozen corn
  • ¾ cup whole milk or cream
  • 2 tablespoons corn starch
  • Cheese, extra bacon, and green onions for serving as desired
  1. In a large soup pot over medium-high heat, cook bacon until browned.
  2. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
  3. Stir in broth, scraping the bottom of the pot to remove any browned bits.
  4. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
  5. Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
  6. Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
  7. Serve as desired.

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