- 1 tsp olive oil
- 1/2 cup chopped bacon
- 2 lbs potatoes peeled and cut into 1-inch cubes
- 12 ounces frozen sweet corn
- 4 cups chicken stock
- 1 cup heavy cream
- Salt to taste
- 1/4 teaspoon fresh pepper
- Fresh parsley chopped
Heat up the olive oil in a large stock pot over medium-high heat. Fry the chopped bacon until crispy. Then remove it with a slotted spoon and set aside.
Add in the potatoes and frozen corn. Fry in the remaining bacon fat for 1 minutes while stirring constantly.
Add chicken stock. Bring to a boil and cook for 15 minutes with the lid on until the potatoes are cooked. Stir occasionally.
Reduce the heat to low, then stir in heavy cream and season with salt and pepper. Cook for 1 more minute.
Use a hand-held blender and puree the soup but only until about half the ingredients are pureed. The soup should be a bit chunky.
Serve with parsley and the bacon crumbled on top.
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