Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped onion
  • 4 bacon strips (chopped)
  • 1 cups milk
  • 1 cups chicken broth
  • 1 clove garlic (minced)
  • 1 can whole kernel corn (undrained)
  • 2 medium potatoes (peeled and cubed)
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons Minced scallions

Instruction

  • Heat up the olive oil in a large stock pot over medium-high heat. Fry the chopped bacon until crispy. Then remove it with a slotted spoon and set aside.
  • Add butter and melt. When the butter has melted add the onion. Add a pinch of salt to help the onion and leek sweat and cook for 3 minutes until tender and transparent.
  • Add garlic and corn and cook for 2-3 more minutes.
  • Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper. Simmer for 20 minutes or until potatoes are tender.
  • Sprinkle in scallions and the bacon crumbled on top.