Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
While whisking, pour in water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
Add bacon at this point, simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
Add in half and half (or heavy cream), reserved corn juice. Stir in and heat through.
Slow Cooker Directions
- Cook bacon in skillet. Add all ingredients (except half and half and chives) to a 6 qt or larger slow cooker. Stir well, cover and cook on LOW for 7-8 hours.
- Use immersion blender to blend about half the soup (or add 3 cups of soup to a blender and puree then add back to the slow cooker).
- Stir in half and half and chives, cover and cook another 10 minutes or so to heat through.
Ingredients
Directions
Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
While whisking, pour in water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
Add bacon at this point, simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
Add in half and half (or heavy cream), reserved corn juice. Stir in and heat through.