3-4 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
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.
