Ingredients

The following ingredients have 8 Servings
  • 4 slices bacon (diced)
  • 6 ears yellow corn (kernels removed (about 5-6 cups))
  • 1 russet potato (peeled and diced)
  • 2 slices bacon
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 4 sprigs fresh thyme
  • 6 cups chicken stock
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh chives

Instruction

  • Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
  • Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
  • Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
  • Serve immediately, sprinkled with bacon and garnished with chives, if desired.