Ingredients:

  • 6 slices thick-cut bacon
  • 1 large yellow onion, finely diced
  • 2 ribs celery, sliced thin
  • 3 cloves garlic, minced
  • 5 cups corn kernels (fresh or frozen)
  • 1.5 lbs Yukon Gold potatoes, peeled and 1/2 inch cubed
  • 4 cups low-sodium chicken or vegetable stock (certified GF)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 0.25 cup fresh chives, chopped

Instructions:

  1. Place chopped bacon in a cold Dutch oven and turn the heat to medium. Render the fat until the bacon is crispy and mahogany-colored. Remove bacon bits with a slotted spoon, leaving approximately 2-3 tablespoons of fat in the pot.
  2. Add the diced onions and celery to the bacon fat. Sauté for 5-6 minutes until softened. Stir in the garlic and 4 cups of the corn. Cook for an additional 5 minutes, stirring frequently, until the corn is fragrant and shows slight golden charred spots.
  3. Pour in the broth, cubed potatoes, thyme, and smoked paprika. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  4. Use an immersion blender to pulse the soup 3-4 times. This crushes some potatoes and corn to create a thick base while leaving plenty of whole chunks for texture.
  5. Whisk the cornstarch and cold water together to create a slurry. Stir the slurry and the heavy cream into the pot. Simmer for 2-3 minutes until thickened and glossy. Stir in the remaining 1 cup of corn and the reserved bacon bits.
  6. Garnish with fresh chives or scallions before serving.