Prep: 10 min Cook: 25 min Total: 35 min Servings: 6 Cal: 281

Ingredients

• 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

Instructions

• In a large soup pot over medium-high heat, cook bacon until browned.
• Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
• Stir in broth, scraping the bottom of the pot to remove any browned bits.
• Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
• Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
• Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
• Serve as desired.