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bacon butter garlic stalks celery carrot onion kosher salt all-purpose chicken stock corn red potato thyme milk
Viewed: 40 - Published at: 4 years agoIngredients
- 4 slices bacon, sliced to 1/4-inch pieces
- 1 tablespoon butter
- 3 cloves garlic, roughly chopped
- 2 stalks celery, medium dice
- 1 medium carrot, medium dice
- 1 onion, medium dice
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups homemade or low-sodium chicken stock
- 4 ears corn, kernels removed or 12 ounces frozen corn kernels
- 1 medium baseball-size red potato, medium dice
- 1 teaspoon chopped fresh thyme
- 2 cups whole milk
Method
- Add the bacon to the bottom of a large heavy soup pot set over medium heat.
- Stir until the bacon is crisp, 4 to 5 minutes.
- Remove to a paper-towel-lined plate with a slotted spoon.
- Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes.
- Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes.
- Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil.
- Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more.
- Taste for seasoning and adjust accordingly before serving.
