Ingredients
Scale
- 4 bacon strips, chopped
- 1/2 medium onion, chopped
- 3 celery stalks, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup heavy cream
- 4 cups frozen or fresh corn
- 2 Russet potatoes, peeled and diced
- 1/4 teaspoon Italian seasoning
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Cook bacon in a large pot over medium-high heat until crispy. Remove and set aside, reserving some fat.
- Sauté onion, celery, and carrots in remaining fat for 5 minutes. Stir in garlic and cook for 30 seconds.
- Whisk in flour, cook for 1 minute. Gradually add broth, scraping up browned bits.
- Stir in cream, corn, potatoes, Italian seasoning, and cayenne pepper (if using). Bring to a boil, then simmer covered for 15-20 minutes, or until potatoes are tender.
- Season with salt and pepper. Garnish with reserved bacon.
Notes
- Prep veggies while bacon cooks to save time.
- Leftovers may need extra broth as soup thickens.
- Don’t substitute milk for cream, it may curdle.
- Prep Time: 10
- Cook Time: 40