Description

Soup's on! It's ready in less than 1 hour and is delicious with sweet corn, smokey bacon, potatoes, and vegetables.

Ingredients

• 4 1/2 c. corn
• 7.5 oz. thick-cut bacon diced, 5-6 slices
• 1 t. Italian seasoning
• 1/4 t. dried thyme
• 3 c. diced gold potatoes unpeeled, about 19 oz.
• 2 c. chicken broth or stock
• 3 c. whole milk
• 1 large bay leaf
• 1/2 c. heavy cream
• 1 t. salt
• 1 t. black pepper
• fresh herbs like parsley or thyme, for optional serving
• warm, crusty bread for optional serving

Steps

1. If using fresh corn, cut the kernels off the cobs until you have 4 1/2 cups. Reserve the used cobs to make in the soup. If using frozen corn, thaw 4 1/2 cups.
2. Dice the bacon; add to a large pot of at least 5 1/2 quart capacity with a lid over medium-high heat. Cook, stirring occasionally, until the bacon is golden and the fat has rendered. Transfer bacon to a paper towel lined plate, leaving the bacon fat in the pot.
3. Lower the heat to medium; add butter, diced onion, diced carrot, and garlic to the pot; season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the onion is golden.