INGREDIENTS:
4 slices bacon, diced
6 ears yellow corn, kernels removed (about 5-6 cups)
1 russet potato, peeled and diced
2 slices bacon
1 onion, diced
3 cloves garlic, minced
4 sprigs fresh thyme
6 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
1 cup heavy cream
2 tablespoons chopped fresh chives
DIRECTIONS:
Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
Serve immediately, sprinkled with bacon and garnished with chives, if desired.
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