- 1 Tbsp Butter
- 2 Bacon Strips Diced
- 1 Onion Small; Diced
- 1 Celery Stalk Diced
- 1 Garlic Clove Minced
- 3 Ears of Corn Kernels removed; Reserve the cobs
- 1 Bay Leaf
- 1/2 Tsp Dried Thyme
- 3 Cups Whole Milk
- 1 Cup Chicken Broth Low sodium
- 1 Potato Diced
- 1/2 Cup Red Bell Pepper Diced
- Salt and Pepper To taste
Heat butter in large soup pot and cook bacon until wilted.
Add in onion, celery, and garlic and cook until softened, about 5 minutes.
Add milk, chicken stock, bay leaf, dried thyme, and reserved corn cobs and bring to a boil. Reduce heat to low, cover the pot, and allow to slightly simmer for 30 minutes (note: you may need to cut the cobs of corn in half to fit them in the pot).
Discard the cobs and bay leaf and add potatoes and red bell pepper. Allow to simmer for 15 minutes or until potatoes are tender.
Stir in corn and cook for an additional 5 minutes.
Season with salt and pepper.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: