Ingredients

The following ingredients have 6 Servings
  • 6 oz bacon, diced, fat reserved
  • 4 cups chicken stock
  • 2 (14.5 oz) cans creamed corn
  • 2 lbs waxy yellow potatoes, 1-inch cubed
  • 1 bunch green onions, chopped
  • Salt and freshly cracked pepper, to taste
  • Sour cream, optional
  • Shredded cheese, optional

Instruction

  • In a large pot set over medium heat, cook the bacon, until crispy, about 8 minutes
  • Using a slotted spoon, remove the bacon from the pan onto a paper towel lined plate
  • Discard all but 3 tablespoons of the bacon grease from the pot.Add the chicken stock, creamed corn, potatoes and 2/3 of the green onions to the pot
  • Bring to a simmer over high heat
  • Then reduce the heat to medium low and continue to simmer until the potatoes are tender but not mushy
  • About 15 minutes.Using an immersion blender, blend about 1/2 of the soup until nice and creamy
  • Alternatively you can transfer 1/2 of the soup to a blender, let cool slightly before blending smooth
  • Add the pureed soup back to the pot and stir to combine.Crumble the bacon and add it to the soup, stir until warmed through
  • Season with salt and pepper to taste
  • Garnish with remaining green onions and any other desired toppings such as sour cream or shredded cheese of choice.