Ingredients
Scale
- 2 cups fresh corn (or frozen)
- 4 slices bacon
- 1 medium onion, diced
- 2 Yukon Gold potatoes, diced (about 2 cups)
- 1 cup heavy cream (or half-and-half)
- 4 cups low-sodium chicken broth
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove and drain on paper towels.
- Sauté the diced onion in the bacon drippings until translucent, about 5 minutes.
- Add corn and diced potatoes; cook for an additional 3-4 minutes.
- Pour in chicken broth to cover vegetables; bring to a gentle boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in heavy cream and season with salt, pepper, and thyme; warm gently without boiling.
- Mix in reserved bacon bits just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg