Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon
  • 3 ears of corn
  • 2 stalks celery chopped
  • 2 carrots diced
  • 1/2 large onion diced
  • 2 gold potatoes chunked into 1/2 inch bites
  • 1/2 red pepper diced
  • 1 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
  • 6 cups low sodium chicken broth
  • 3 tablespoons flour
  • 1/4 cup heavy cream
  • 1/4 cup fresh chopped parsley
  • Salt & Pepper to taste

Instruction

  • Cook bacon in skillet or in oven on baking sheet at 375 degrees until crispy; approximately 15 minutes. Remove to paper towels; reserving bacon grease. When cooled coarsely chop bacon.
  • Shuck and remove silk from corn. Cut kernels from the ears of corn.
  • Heat bacon grease in large stockpot or dutch oven over medium heat. Add corn, celery, carrots, onions and potatoes and cook for 5-7 minutes; stirring several times. Add red pepper and cook for another 3 minutes; stirring a couple of times. Add paprika, onion powder, garlic powder and cayenne and cook for 30 seconds stirring constantly.
  • Add chicken broth.  Bring to low boil and simmer until potatoes are soft.
  • Pull one cup of broth from stockpot (trying not to get any vegetables). Mix with flour to create a slurry.  Whisk into soup using fork and bring back to a low boil. Simmer until slightly thickened for about 2-3 minutes.
  • Stir in cream.
  • Add chopped bacon and parsley just before serving. Salt and pepper to taste.