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!
- 1⁄2 pound bacon, chopped
- 2 tablespoons butter
- 4 cups fresh or frozen corn kernels
- 1 large onion, diced
- 2 cups potatoes, diced
- 3 stalks celery, diced
- 4 garlic cloves, minced
- 4 cups chicken stock
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1 teaspoon pepper
- green onions, Garnish
- 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 and celery and cook until translucent, 8-10 minutes. Add garlic and saute for 1 minute; be careful not to burn the garlic.
- Pour in the chicken stock, corn, potatoes, salt, and pepper and simmer until potatoes are fork-tender, 20-25 minutes.
- Being careful, pour 2-3 cups of soup into a blender and blend until very smooth. Pour back into the Dutch over along with the heavy cream and beacon. Taste for salt and 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.