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Ingredients
2 Thick cut bacon slices
1 Medium onion, diced
1 Celery stalk, sliced
1 Teaspoon minced garlic
1 Teaspoon salt
1/2 Teaspoon dried thyme
1/4 Teaspoon black pepper
3 Cups chicken broth
4 Medium potatoes, diced
3 Cups fresh or frozen corn
3/4 Cup whole milk or cream
2 Tablespoons corn starch
Cheese, green onions, bacon bits as desired for serving
Instructions
In a large stock pot over medium-high heat cook bacon until browned, remove from pot, crumble and return to pot.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15 - 20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time until thickened slightly.