- 4 slices thick-cut chopped bacon
- 2 TBS butter
- 1/2 small finely diced sweet onion
- 2 stalks finely diced celery
- 1 pressed clove garlic
- Sea salt and freshly ground pepper to taste
- 1/4 cup flour
- 5 cups low-sodium chicken broth
- 2 medium russet potatoes, peeled and cut into small cubes
- 3 cups corn kernels (fresh from 5 ears of corn, canned and drained, or frozen thawed and drained)
- 1 can creamed corn
- 1 TBS honey
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fry bacon in the bottom of a large heavy soup pot over medium heat. Stir until the bacon is browned and almost crispy
- Drain or spoon off all but 3 tablespoons of the fat
- Stir in the butter until melted
- Add in the onion and celery; cook, stirring occasionally until they become tender, about 5 minutes.
- Add in the garlic and saute until fragrant, Season with salt and pepper.
- Sprinkle the flour in and make a paste. Cook a minute or two.
- Pour in the chicken broth along with the potato, corn, honey; 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.
- Add in the heavy cream.
- If you prefer a creamier soup, puree the soup in a blender until it reaches the desired consistency.
- Stir in the shredded cheese until melted.
- Top with parsley, a sprinkle of shredded cheese and/or extra bacon!
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