Ingredients

  • 3 cups potatoes (Russett, diced)
  • 1 cup corn kernels
  • 1/2 cup carrots (finely diced)
  • 1/2 cup celery (finely diced)
  • 1/2 cup white onion (finely diced)
  • 2 whole garlic cloves (finely diced)
  • 3 strips bacon (finely diced)
  • 2 bay leaves (Dried)
  • 1 teaspoon fresh thyme leaves
  • 1 quart low sodium chicken broth
  • 3/4 cup heavy cream
  • kosher salt
  • black pepper

Directions

  1. In a heavy bottom pot, cook the bacon slowly until crisp and the fat has rendered out—about 8-10 minutes. Using a slotted spoon, transfer the bacon to a plate covered with a paper towel.
  2. In the same pot with the bacon grease, add carrots, celery, and onions and cook until they are translucent. Add the garlic, thyme, potatoes and cook for 2 or 3 minutes. Season with salt and pepper. Add chicken broth and bay leaves. Bring liquid to a boil and then cover and lower heat to a steady simmer.
  3. Continue to simmer until the potatoes become tender—about 15-20 minutes. Once this has been achieved, use a wooden spoon to smash some of the potatoes against the sides of the pot to release some of the starch into the liquid. Stir in the corn and cream and continue to simmer for an additional 10 minutes.
  4. Remove the bay leaves and discard. Season to taste with salt and pepper. Ladle soup into bowls and sprinkle the tops with the crisped bacon.
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NutritionView more

470Calories
Sodium39%DV940mg
Fat49%DV32g
Protein37%DV19g
Carbs11%DV32g
Fiber16%DV4g

PER SERVING *

Calories470Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat16g80%
Trans Fat
Cholesterol95mg32%
Sodium940mg39%
Potassium980mg28%
Protein19g37%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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