Ingredients:

  • 4 slices (60g) thick-cut bacon, diced
  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 2 cups (300g) Yukon Gold potatoes, peeled and cubed into ½-inch pieces
  • 4 cups (600g) corn kernels
  • 4 cups (950ml) chicken broth
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1 cup (240ml) heavy cream
  • 1 tsp (5g) salt
  • ½ tsp (1g) cracked black pepper
  • ½ cup (50g) shredded sharp cheddar cheese

Instructions:

  1. Place the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Fry until the bacon is mahogany-colored and crisp. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pot. Add the butter to the fat and melt until bubbling.
  2. Add the diced onion and celery to the pot. Sauté for 5–7 minutes until the vegetables are translucent and fragrant. Stir in the minced garlic and thyme, cooking for 60 seconds.
  3. Stir in the cubed potatoes, corn, and chicken broth. Add the bay leaf, salt, and cracked black pepper. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are tender.
  4. Remove the bay leaf. For a thicker consistency, use an immersion blender to pulse the soup 3–4 times. Stir in the heavy cream and shredded cheddar cheese. Simmer for another 2 minutes until the cheese is melted.
  5. Stir the crispy bacon bits back into the soup just before serving.