This is a perfect soup for the transition from summer to fall. It is creamy yet light and your whole family will be asking for more!
Ingredients
- 1⁄2 pound bacon, chopped, optional
- 2 tablespoons butter
- 4 cups fresh or frozen corn kernels
- 1 large onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 2 cups potatoes, diced
- 4 garlic cloves, minced
- 4-6 cups chicken stock
- 1 cup heavy whipping cream
- 1 cup sharp cheddar cheese, shredded, optional
- 1 teaspoon salt
- 1 teaspoon pepper
- green onions, Garnish
Directions
- In a large Dutch oven, over medium heat, add chopped bacon and cook until crispy. Remove bacon from the pot and place it onto a paper towel-lined plate. Remove and save bacon grease.
- Add 1 tablespoon of saved bacon grease back into the pot along with the butter. Add onions, celery, carrot and cook until soft, 8-10 minutes. Add garlic and saute for 1 minute; be careful not to burn the garlic.
- Pour in 4 cups chicken stock, corn, potatoes, salt, and pepper and simmer until potatoes are fork-tender, 20-25 minutes. Add more broth if you like a brothy soup.
- Being careful, pour 2-3 cups of soup into a blender and blend until very smooth, or use an immersion blender in the Dutch oven. Pour back into the Dutch oven along with the heavy cream, bacon, and cheese if using. Taste for salt and pepper.
Notes
We LOVE the beacon and cheee but they both can be left out if you want a more pure corn flavor.
We also LOVE this recipe when we substitute the carrot and celery for a poblano pepper.
How to Freeze: Pour cooled soup into a gallon-sized freezer bag and freeze flat or pour soup into a 9-by-13 casserole dish and place one layer of foil and then one layer of plastic wrap over it. Place in the freezer. Best used within 3-4 months.
How to Defrost: Place the freezer bag or casserole dish in the refrigerator for one to two days before wanting to cook. Pour into a dutch oven and warm through.