Recipes

Ingredients

4 slices thick-cut bacon, diced

2 tbsp unsalted butter

1 small sweet onion, finely diced

2 stalks celery, finely diced

3 cloves garlic, diced

Kosher salt and freshly ground pepper, to taste

¼ cup all-purpose flour

5 cups low-sodium chicken broth

2 medium russet potato, peeled and cut into 1/2-inch cubes

3 cups Lodi Canning Whole Kernel Corn

1 tbsp honey (if using canned or frozen corn)

¼ tsp dried thyme

2 bay leaves

1 cup heavy cream

1 cup shredded cheddar cheese

2 scallions, diced small

Method

1. Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper-towel-lined plate with a slotted spoon.

2. Drain or spoon off all but 3 tablespoons of the fat in the pot. Stir in the butter until melted.

3. Add in the onion and celery; cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes.

4. Add in the garlic and sauté until fragrant, about 30 seconds. Season with salt and pepper, to taste.

5. Sprinkle the flour into the vegetables to coat them evenly and make a paste. Cook a minute or two to get rid of the raw flour flavor.

6. Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves; bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.

7. Discard the bay leaves from the soup.

8. Add in the heavy cream.

9. Using an immersion blender, puree the soup until the desired consistency is reached (alternatively, transfer about 3 cups of the soup in a food processor or blender and stir it back into the soup.)

10. Stir in the shredded cheese until melted.

11. Stir in most of the cooked bacon, reserving some for garnish.

12. Taste and adjust seasonings, if necessary.

13. Ladle the soup into bowls and garnish with the some cooked bacon and diced scallions.

14. This recipe serves 6 people.