Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 stalk celery, finely diced
  • 3 medium Yukon Gold potatoes, peeled and 1/4-inch diced
  • 2 cans (15 oz each) corn, undrained
  • 3 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 1/2 cup fresh parsley, chopped
  • 4 oz cooked bacon bits

Instructions:

  1. Melt the butter over medium heat. Add the diced onion, celery, and garlic. Stir frequently for 3-5 minutes until the vegetables are translucent and the aroma is fragrant.
  2. Stir in the diced potatoes, thyme, salt, and pepper. Pour in the chicken broth and the undrained canned corn.
  3. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
  4. Lower the heat to low. Stir in the heavy cream slowly to prevent separation. Let it heat through for 2 minutes without reaching a rolling boil.
  5. Remove from heat once the soup reaches a thick, coating consistency. Garnish with chopped parsley and optional bacon bits.