Ingredients:

  • 4 slices bacon, diced (US: about 4 oz, Metric: 115g)
  • 1 medium yellow onion, diced (US: about 1 cup, Metric: 150g)
  • 2 celery stalks, diced (US: about 1 cup, Metric: 100g)
  • 2 cloves garlic, minced (US: about 2 teaspoons, Metric: 6g)
  • 4 cups (950ml) vegetable broth
  • 4 cups (approximately 4 ears) fresh or frozen corn kernels (US: about 1 lb, Metric: 450g)
  • 1 large russet potato, peeled and diced (US: about 1 lb, Metric: 450g)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 cup (240ml) heavy cream
  • 2 tablespoons chopped fresh chives, for garnish (optional)

Instructions:

  1. Cook diced bacon in the Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  2. Add diced onion and celery to the pot with the bacon fat. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour in vegetable broth, add corn kernels, diced potato, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Stir in heavy cream and cooked bacon. Heat through, but do not boil.
  5. Ladle into bowls and garnish with fresh chives, if desired.