Ingredients
Scale
- 2 cups fresh corn kernels (or frozen)
- 2 medium Yukon Gold potatoes, diced
- 4 strips bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- In a large pot over medium heat, cook chopped bacon until crispy; remove and set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Add corn and diced potatoes; cook for about 5 minutes until slightly softened.
- Pour in chicken broth and bring to a gentle boil. Simmer for 15 minutes until potatoes are tender.
- Lower the heat and gradually stir in heavy cream.
- Season with salt, pepper, and crispy bacon; stir well before serving.
- Ladle into bowls and garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg