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4 strips bacon ½ onion 3 stalks celery 2 medium carrots ¼ cup flour 3 cloves garlic  4 cups chicken broth 1 cup heavy cream 1 cup milk 4 cups  corn 3 russet potatoes  ½ tsp kosher salt ¼ tsp black pepper 2 Tbsp chives

Add chopped bacon to a large pot or Dutch oven over medium-high heat. Cook until bacon is crispy, about 10 minutes.

While bacon is cooking, prep your vegetables.

Once the bacon is crispy, remove it from the pot onto a paper towel lined plate. Leave about 2 Tbsp of bacon grease in the pot. Add the onion, celery, and carrots to the pot with bacon grease and saute for 5 minutes.

Stir the minced garlic into the pot and saute for 30-60 seconds. Add the flour to the pot and cook for about 1 minute, stirring while it cooks.

Pour in the chicken broth and scrape the brown bites from the bottom of the pan and stir to make sure the flour has dissolved.

Add cream, milk, corn, potatoes, most of the bacon (reserve some for topping if desired), salt and pepper.

Increase the heat to high and bring the soup to a boil. After it comes to a boil, reduce heat and simmer, covered, until potatoes are cooked, about 15-20 minutes.

Serve immediately and garnish with reserved bacon and chopped chives if desired.