· 2 slices thick cut bacon (diced)· 1 medium onion (diced)· 1 stalk celery (sliced)· 1 teaspoon minced garlic· 1 teaspoon salt· 1/2 teaspoon dried thyme· 1/4 teaspoon black pepper· 3 cups low sodium chicken broth· 4 medium potatoes (diced)· 3 cups fresh or frozen corn· 3/4 cup whole milk or cream· 2 tablespoons corn starch· cheese, green onions, bacon bits as desired for serving
Step 1In a large soup pot over medium-high heat, cook bacon until browned.Step 2Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.Step 3Stir in broth, scraping the bottom of the pot to remove any browned bits.Step 4Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.Step 5Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.Step 6Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.Step 7Serve as desired.