Ingredients:

  • 4 slices bacon, chopped (about 4 oz / 115g)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 ribs celery, diced (about 1/2 cup / 75g)
  • 2 cloves garlic, minced (about 2 teaspoons / 10g)
  • 4 cups chicken broth (32 fl oz / 950ml)
  • 1.5 pounds Yukon Gold potatoes, peeled and diced (about 4 cups / 680g)
  • 4 cups fresh or frozen corn kernels (about 16 oz / 450g)
  • 1 teaspoon dried thyme (2g)
  • 1/2 teaspoon salt (3g), or to taste
  • 1/4 teaspoon black pepper (1g), or to taste
  • 1 cup heavy cream (8 fl oz / 240ml)
  • 2 tablespoons chopped fresh chives, for garnish
  • Optional: Hot sauce, to taste

Instructions:

  1. In the stockpot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon, reserving the bacon fat in the pot. Set bacon aside.
  2. Add onion and celery to the pot and cook in the bacon fat until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Pour in chicken broth, add potatoes, corn (reserving 1 cup for later), thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  4. Use an immersion blender to partially blend the soup for a creamier texture. Leave some chunks for a rustic feel, or blend until smooth if preferred. Alternatively, carefully transfer some of the soup to a regular blender, blend until smooth, and return to the pot.
  5. Stir in the reserved 1 cup of corn and heavy cream. Heat through gently (don't boil). Season with additional salt and pepper to taste.
  6. Ladle into bowls, top with crispy bacon and fresh chives, and serve hot.