- 4 strips bacon
- 1/2 medium onion chopped small
- 3 sticks celery chopped small
- 2 medium carrots peeled & chopped small
- 2 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth or stock
- 1 cup Heavy Cream (mix ⅜ cup Hoosier Hill Farm Heavy Cream Powder to 1 cup of water)
- 4 cups frozen or fresh corn
- 2 large Russet potatoes peeled & diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt & pepper to taste
Do ahead of time:
Make 1 cup of heavy cream by mixing ⅜ cup Hoosier Hill Farm Heavy Cream Powder to 1 cup of water. Place in the refrigerator until ready to use.
Step one: Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
Step two: Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
Step three: Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
Step four: Stir in the garlic and cook for 30 seconds.
Step five: Stir in the flour and cook for about a minute, stirring nearly constantly.
Step six: Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.
Step seven: Add in the heavy cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a rapid simmer so it’s gently boiling. Cover the pot so the lid is slightly ajar.
Step eight: Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up more the longer you cook it.
Step nine: Season the soup with salt & pepper as needed. Garnish bowls with the rest of the bacon. Enjoy!