Ingredients:

  • 6 oz smoked bacon, diced
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 6 cups corn kernels
  • 3 medium Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 3 tbsp all-purpose flour
  • 4 cups chicken stock
  • 1 cup half-and-half
  • 1 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Render the bacon. Place the 6 oz of diced bacon in the Dutch oven over medium heat. Cook until the bacon is crispy and the fat has fully rendered. Use a slotted spoon to remove the bits and set them aside, but keep the fat in the pot.
  2. Sauté the aromatics. Add 3 tbsp of unsalted butter to the bacon fat. Once it's melted, stir in the finely diced yellow onion and cook until it's translucent (about 5 minutes). Stir in the minced garlic and dried thyme for another 60 seconds.
  3. Create the roux. Sprinkle 3 tbsp of all purpose flour over the vegetables. Stir constantly for 2 minutes until the mixture forms a golden paste. This step is vital to get rid of that raw flour taste.
  4. Deglaze and boil. Slowly pour in 4 cups of chicken stock. Whisk or stir constantly until the liquid is smooth and reaches a gentle boil.
  5. Add the heart. Stir in the 3 cubed Yukon Gold potatoes and 6 cups of corn kernels.
  6. Simmer. Lower the heat to medium low. Cover the pot and simmer for about 15-20 minutes until the potatoes are tender when pierced with a fork.
  7. Finish with dairy. Stir in 1 cup of half and half. Keep the heat low and stir until the soup is heated through and velvety. Do not let it reach a hard boil at this stage.
  8. Brighten and season. Stir in 1 tbsp of fresh lemon juice, 1 tsp of kosher salt, and 1/2 tsp of cracked black pepper.
  9. Garnish. Ladle into bowls and top with the reserved crispy bacon and 2 tbsp of sliced fresh chives.