Ingredients
The following ingredients have 7 Servings
- 3/4 lb bacon, diced
- 1 yellow onion, diced
- 1 red pepper, diced
- 1 cup celery, diced
- 4 garlic cloves, finely minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 4 cups milk
- 2 Russet potatoes, peeled and diced into 1/4-inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- pinch cayenne pepper, optional and to taste
- 2 cups corn (frozen or canned)
- 8 ounces extra-sharp cheddar cheese, grated from a block (pre-grated cheese has trouble melting)
- 1/3 cup fresh parsley, finely chopped
- 1/3 cup green onion, finely chopped
Instruction
- Cook bacon in a large stock pot, or Dutch oven. Remove from pot and set on paper towels, leaving the bacon grease in the pot.
- Add onions, celery, and red pepper to the pot and sauté 5-10 minutes until tender. Add garlic and sauté an additional 2 minutes.
- Whisk in flour until lightly brown, about 1 minute.
- Stir in chicken broth, milk, potatoes, thyme, oregano, salt, pepper, and cayenne and bring to a boil. Let soup boil rapidly for about 15 minutes until potatoes are tender. Add more milk or chicken broth as necessary to achieve desired consistency.
- Add corn and all but 1/4 cup of bacon, and reduce heat to low. Slowly stir in cheese until melted. Add parsley and green onion, stirring to combine.
- Remove from heat and garnish with extra cheese, bacon bits, parsley and onion. You can also store in an airtight container in the fridge for up to 7 days.
