Ingredients:

  • 6 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 medium russet potatoes, peeled and cut into ½-inch cubes
  • 3 cups corn kernels
  • 1 can (14.75 oz) creamed corn
  • 1 tsp dried thyme
  • 4 cups chicken stock
  • 1 bay leaf

Instructions:

  1. Place the diced bacon in a large Dutch oven over medium heat. Cook until the bacon is crisp and the fat has rendered. Use a slotted spoon to remove the bits and set them aside on a paper towel. Note: Don't drain the fat; that's where the flavor lives.
  2. Add the butter to the hot bacon fat. Once it's bubbling, stir in the diced onion and celery. Sauté for 5-7 minutes until the vegetables are translucent and soft.
  3. Stir in the minced garlic and dried thyme. Cook for exactly 60 seconds until the garlic smells fragrant. Note: If the garlic browns, it becomes bitter, so keep it moving.
  4. Add the cubed potatoes and the bay leaf to the pot. Stir well to coat every potato cube in the fat.
  5. Pour in the chicken stock. Increase the heat to bring the liquid to a gentle boil, then immediately reduce to low. Cover and simmer for 12-15 minutes until the potatoes are tender when pierced with a fork.
  6. Stir in the whole corn kernels and the creamed corn. Let the mixture simmer for another 5 minutes until the corn is heated through and the soup has thickened.
  7. Lower the heat to medium low. Slowly whisk in the half and half. Stir in the salt and pepper.
  8. Heat through for 2 minutes until the soup looks velvety and glossy. Stir the reserved crispy bacon back into the pot right before serving.