Ingredients:
- 4 slices bacon, chopped
- ½ cup red onion, diced
- ¼ cup celery, diced
- 2 Tbsp Chipotle Infused Olive Oil
- 1 Tbsp Butter Infused Olive Oil
- 1 Tbsp Cold Smoked Olive Oil
- ½ cup flour
- 2 cups Yukon gold potatoes, diced
- 3 cups chicken stock
- 1 ½ cups whole milk
- 2 tsp fresh thyme
- 3 cups corn kernels, fresh or frozen
- 2 tsp sea salt
- 2 tsp cracked pepper
- ¼ cup green onion, chopped
Directions:
In a medium soup pot on medium heat, add chopped bacon and allow the fat to render. Cook for about 5-6 minutes, until bacon is crispy but not burned. Remove the bacon with a slotted spoon and set it aside on a paper towel to drain.
Drain half of the leftover bacon fat, then add infused olive oils and flour. Stir with a wooden spoon until combined, cooking off the floury taste. Add chicken stock, milk, potato, and thyme, then, using a whisk, stir until smooth and all floury lumps are blended into the soup. Cover and simmer for 20 minutes, until the potato is fork-tender.
Add corn and stir to combine. Cook for 3 to 5 more minutes over medium-low to heat through and meld flavours. Stir in salt, pepper, and half the green onions. Taste and season further if needed.
Serve with a sprinkle of reserved bacon and green onions. You can easily add seared prawns, chicken, or turkey for more variety and heartiness!
Leftovers will keep in an airtight container in the fridge for up to 4 days.