Ingredients:

  • 4 oz smoked bacon, diced
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups fresh sweet corn kernels
  • 2 medium Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups low-sodium vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup evaporated milk
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Place a Dutch oven over medium heat. Add the diced bacon and cook until the fat renders and the bits become mahogany-colored.
  2. Stir in the olive oil, onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables smell fragrant.
  3. Stir in the minced garlic and smoked paprika, cooking for 60 seconds.
  4. Add the cubed potatoes, fresh corn kernels, and broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
  5. Use an immersion blender directly in the pot and pulse 3-4 times to break down some of the potatoes and corn for thickness while leaving plenty of whole kernels for texture.
  6. Stir in the evaporated milk and lemon juice. Simmer uncovered for another 5 minutes to thicken.
  7. Remove from heat and stir in the fresh chives and parsley.