# Ingredients:
→ Meats
01 - 6 slices bacon, chopped
→ Vegetables
02 - 2 cups sweet corn kernels (fresh, frozen, or canned drained)
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 1 medium yellow onion, diced
05 - 1 celery stalk, diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 3 cups chicken stock (gluten-free if needed)
08 - 1 cup heavy cream
09 - 1 cup whole milk
→ Spices & Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons chopped fresh chives or green onions
# Instructions:
01 - In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
02 - Add diced onion and celery to the pot. Sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add diced potatoes, corn, smoked paprika, and dried thyme. Mix thoroughly to coat the vegetables evenly.
05 - Pour in chicken stock. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
06 - Stir in heavy cream and whole milk. Simmer gently for 5 minutes without boiling.
07 - Use an immersion blender to partially blend the soup in the pot until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender, puree, and return it to the pot.
08 - Stir in half of the cooked bacon. Season with salt and freshly ground black pepper to taste.
09 - Ladle soup into bowls and garnish with remaining bacon and chopped chives or green onions.
