Ingredients:

  • 6 slices (150g) thick-cut bacon, diced
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30g) unsalted butter
  • 3 cups (450g) frozen corn kernels, thawed slightly
  • 2 medium (300g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 cups (950ml) chicken broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) smoked paprika
  • ¼ cup (30g) all-purpose flour
  • 1 ½ cups (350ml) heavy cream
  • 1 cup (115g) sharp cheddar cheese, shredded
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the diced bacon in the pot over medium heat. Cook until the bacon is crispy and the fat has rendered.
  2. Using a slotted spoon, remove the bacon bits and set them aside, leaving the rendered fat in the pot.
  3. Add the butter to the bacon fat. Once melted, stir in the diced onion and sauté for 5–7 minutes until translucent.
  4. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  5. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to remove the raw flour taste.
  6. Slowly pour in the broth while whisking vigorously to ensure a smooth liquid without lumps.
  7. Add the cubed potatoes and dried thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes until potatoes are fork-tender.
  8. Stir in the frozen corn and cook for another 5 minutes.
  9. Stir in the heavy cream and shredded cheddar cheese, cooking until the cheese is melted and the soup is glossy.
  10. Stir back in the reserved crispy bacon and season with salt and black pepper to taste.