Ingredients

The following ingredients have 4 Servings
  • 4 slices thick-cut bacon (, diced)
  • 2 tablespoons unsalted butter
  • 1 small sweet onion (, finely diced)
  • 2 stalks celery (, finely diced)
  • 3 cloves garlic (, diced )
  • Kosher salt and freshly ground pepper (, to taste (I usually add about 2-3 teaspoons))
  • 1/4 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 2 medium russet potato (, peeled and cut into 1/2-inch cubes)
  • 3 cups corn kernels ((fresh from 5 ears of corn, canned and drained, or frozen thawed and drained))
  • 1 tablespoon honey ((if using canned or frozen corn))
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 2 scallions (, diced small)

Instruction

  • Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper-towel-lined plate with a slotted spoon.
  • Drain or spoon off all but 3 tablespoons of the fat in the pot. Stir in the butter until melted.
  • Add in the onion and celery; cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes.
  • Add in the garlic and saute until fragrant, about 30 seconds. Season with salt and pepper, to taste.
  • Sprinkle the flour into the vegetables to coat them evenly and make a paste. Cook a minute or two to get rid of the raw flour flavor.
  • Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves; bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.
  • Discard the bay leaves from the soup.
  • Add in the heavy cream.
  • Using an immersion blender, puree the soup until the desired consistency is reached (alternatively, transfer about 3 cups of the soup in a food processor or blender and stir it back into the soup.)
  • Stir in the shredded cheese until melted.
  • Stir in most of the cooked bacon, reserving some for garnish.
  • Taste and adjust seasonings, if necessary.
  • Ladle the soup into bowls and garnish with the some cooked bacon and diced scallions.