¼ pound smoked thick-cut bacon, diced
2 tablespoons butter
1 large onion, diced
2 stalks celery, diced
1 teaspoon fresh thyme or ½ teaspoon dried
2 medium *potatoes, unpeeled, ½ inch dice
1 tsp kosher salt
4 cups whole kernel corn (about 4 ears of corn)
4 cups whole milk
1 cup potato water
1 ½ tsp salt
¼ tsp pepper
¼ cup parsley, chopped
- Heat a large heavy-bottomed soup pot over medium-low heat. Melt the butter and add the bacon, onion, celery, and thyme. Sauté until the onions and celery are soft, about 8 minutes.
- In a separate saucepan, add the diced potatoes and 1 teaspoon of salt. Add enough water to cover the potatoes. Cook until the potatoes are fragrant and just fork tender.
- Add the potatoes, 1 cup of their water, corn, milk, salt and pepper to the cooked onions and celery in the soup pot. Bring to a simmer and cook for 5 minutes to heat through and cook the corn. Taste to see if you need more salt and pepper. Add the chopped parsley just before serving.
*Yukon Gold, Russet, or Red Potatoes, sweet potatoes can be used as well.