Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups fresh corn kernels
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup 2% milk
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Place diced bacon in a cold pot over medium heat. Fry until crisp and mahogany-colored. Remove bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot.
  2. Add onions to the pot and sauté until translucent (about 5 minutes), then stir in garlic and cook for 60 seconds until fragrant.
  3. Stir in cubed potatoes, thyme, salt, and pepper. Pour in the broth, bring to a boil, then reduce heat and simmer covered for 12-15 minutes until potatoes are tender.
  4. Stir in 3 cups of corn kernels. Blend the remaining 1 cup of corn with 1 cup of hot broth until smooth, then stir this mixture back into the pot.
  5. Stir in the milk and heavy cream. Simmer uncovered for 5-8 minutes until velvety. Stir in lemon juice and parsley before serving.