Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon, diced
  • 6 tbsp. red onions, finely chopped
  • 1 cup carrots, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup red peppers, finely chopped
  • 5 cups Yukon gold potatoes, peeled and diced
  • 2 cups hot low-sodium chicken broth
  • 2 cans (14 oz. each) cream-style corn
  • 2 cans (12 oz. each) corn kernels
  • 2 cups milk
  • 2 cups 35% heavy cream
  • 1/2 tsp. dried basil
  • 1/2 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)

Instruction

  • In a 4-quart pot over medium high-heat, add bacon and sauté until it begins to brown, about 5 to 6 minutes.
  • Add onions and cook until translucent and soft, about 3 minutes.
  • Add carrots, celery, red peppers and potatoes. Reduce the heat to medium and stir constantly for 3 minutes. Pour in hot chicken broth, stir, cover and cook for 30 minutes, stirring occasionally.
  • Add cream-style corn, corn kernels, milk, heavy cream, basil and freshly ground black pepper; stir and bring to a boil.
  • Reduce the heat to medium-low, stir again and simmer gently for 30 minutes. Serve with oyster crackers.