Ingredients
6bacon slices
½medium onion,diced
½cupcelery,sliced
1½cupspotato,peeled and diced
1bay leaf
1tspthyme
black pepper,to taste
2cupschicken broth
3cupscorn,fresh or frozen
1cupmilk
½cupheavy cream
Preparation
Cook the bacon until crisp. Set aside the drippings.
Sauté the onion and celery in a large pot over medium heat for 5 minutes until tender.
Add the potato, thyme, bay leaf, pepper and chicken broth to the pot.
Bring to a boil, reduce the heat, then cover and let simmer for 8 minutes or until the potatoes are tender.
Add the corn, then simmer for an additional 2 to 3 minutes for fresh corn or 5 to 6 minutes for frozen corn.
Whisk together the milk and cream in a bowl.
Add it into the soup mixture, then bring to a boil while stirring.
Simmer for 2 minutes to thicken.
Remove 2 to 3 cups of soup, then blend them in a blender until smooth.
Stir the blended mixture back into the soup.
Remove from heat, then stir in half of the bacon.
Garnish with remaining bacon and green onions, if desired.
Serve warm, and enjoy!
