Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 2 medium Yukon Gold potatoes, diced
- 4 strips bacon, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp fresh thyme
- Salt and black pepper to taste
Instructions
- In a large pot over medium heat, cook chopped bacon until crispy. Add diced onions and sauté until translucent (approximately 5 minutes).
- Stir in minced garlic and diced potatoes; cook for an additional minute.
- Pour in broth and add corn kernels. Bring to a gentle boil, then reduce heat and simmer for about 15-20 minutes until potatoes are tender.
- Stir in heavy cream along with thyme, salt, and pepper. Adjust seasoning as needed.
- Serve hot, garnished with crispy bacon bits or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg