This recipe was born out of the frustration of the Chicago Public School strike of 2019. It went on far longer than anticipated, and we got a bit of cabin fever while it wore on. I decided chew up some time by throwing together a new recipe that I’d had floating around in my head once the weather changed. The first try ended up a bit watery with potatoes that I wished were softer. Resting the soup helped immensely, thus that instruction in the recipe. Add a warm homemade biscuit for a fantastic hearty cold weather meal.

Prep time 10 minutes / Cook time 45 minutes

  • 12 slices bacon, diced
  • 2 Tbsp unsalted butter
  • 1 small yellow onion, diced
  • ½ c. shredded carrots
  • 2 T.  all-purpose flour
  • 2 cloves garlic, minced
  • 4 c. chicken broth
  • 4 ears yellow sweet corn (husks and silks removed or 3 c. frozen corn)
  • 4 – 5 small yellow potatoes, cut into 1/2 inch pieces
  • salt and black pepper, to taste
  • 1 cup half and half or heavy cream

Slice corn kernels off the cob and set aside. Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat.  Cook about 5-6 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.

Reserve about 1 T. of grease in the pot.  Add butter and melt over MED heat. Add onions and carrots, cook 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, salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.

Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender. Turn off the heat and let the soup sit for at least 2 hours. When ready to serve add in half and half and reserved bacon, stir in and heat through. Serve with my recipe for homemade biscuits.