Ingredients :

• 6 slices thick-cut bacon, diced
• 1 large yellow onion, diced
• 2 stalks celery, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups gold potatoes, peeled and cubed
• 4 cups sweet corn, fresh or frozen
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh chives for garnish

Method :

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add the onion and celery to the pot and sauté for 5 minutes until softened.
4. Whisk in the flour and cook for 1 minute to create a light roux.
5. Slowly pour in the chicken broth while whisking to avoid lumps.
6. Add the cubed potatoes and thyme, then bring the mixture to a boil.
7. Reduce heat to low and simmer for 15 minutes or until potatoes are tender.
8. Stir in the corn and heavy cream, cooking for another 5 minutes until heated through.
9. Season with salt and pepper to taste.
10. Ladle into bowls and top with the reserved crispy bacon and fresh chives.

Recipe Notes :

Chef Pro Tip: Use a potato masher to lightly crush some potatoes for a thicker consistency. Variation: Add a pinch of smoked paprika for extra depth. Storage: Refrigerate in an airtight container for up to 3 days; do not freeze.