Ingredients:
8 oz (1/2 lb) bacon, cooked until crispy. I used Turkey Bacon.
2 1/2 lbs Russet Potatoes, rinsed, NOT peeled, and diced into 1/4 inch cubes
8 cups kernel corn (frozen is fine)
1 medium-large yellow onion, finely chopped
6-8 garlic cloves, minced or crushed
32 oz Chicken stock or broth
16 oz half & half or heavy cream
1/2 teaspoon seasoned salt
salt & pepper to taste
Vegetarian Substitutions:
Veggie Broth instead of Chicken Broth
Veggie Bacon (yes this does exist, I Googled!)
Method:
This was originally a crock pot recipe but I modified it for the stovetop. Simmer garlic and onions in a small amount of the chicken broth until tender. Add in the rest of the broth, potatoes, and corn, and seasoned salt. Turn up the heat, bring to a boil and let cook until the potatoes start to get tender, 10-15 minutes or so depending on your stove. While that is cooking, chop up the bacon into whatever size pieces you like. I like them a bit smaller. When the potatoes are tender, add in the bacon. If you have a hand blender, remove soup from the heat and blend about half of it. If you don't, take out half the soup and blend in a blender. Return to pot/heat. Add cream, and salt & pepper to taste. I added in a little more seasoned salt too. Cook until blended and heated through, and serve.
The Verdict:
We loved this the first time I made it, and I decided to make it again since it's pretty simple. Very tasty. It can be made vegetarian with the substitutions I listed above. It came out a bit thicker the first time I made, it and it was really good. I didn't weigh my potatoes this time around, so I think I didn't have as much. If you like a thicker soup, use more potato. If you like it a bit thinner, use less. Simple as that! Enjoy!
