Ingredients:

  • 4 slices (60g) center-cut bacon, diced
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) smoked paprika
  • 3 cups (450g) fresh or frozen corn kernels
  • 2 medium (300g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 cups (950ml) low-sodium chicken or vegetable broth
  • 1 bay leaf
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 cup (240ml) half-and-half
  • 2 tbsp (30g) fresh chives, sliced
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Sauté the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat until the fat renders and the pieces are crisp and mahogany-colored.
  2. Add the olive oil, onion, and garlic to the pot, stirring frequently until the onion becomes translucent and fragrant.
  3. Stir in the smoked paprika, corn, and potatoes. Pour in the broth and add the bay leaf.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender.
  5. Remove the bay leaf. Use an immersion blender to pulse the soup 3-4 times to naturally thicken the base while leaving chunks of corn and potato.
  6. Stir in the half-and-half and lemon juice. Heat through for 2 minutes without letting the soup reach a rolling boil.
  7. Garnish with fresh chives before serving.