Ingredients
8slicesbacon,thick cut, chopped
1yellow onion,diced
2tspkosher salt
½tspcoarse ground black pepper
1sprigfresh thyme
4cupschicken broth
4yukon potatoes,diced
4cupssweet corn
2cupshalf and half
Preparation
Add the bacon to a large dutch oven on medium heat and cook until crisp, removing the bacon and reserving 2 tablespoons of bacon fat.
Add the onions to the pot and cook for 2 to 3 minutes before adding in the salt, pepper, thyme, broth, potatoes, and corn and bringing to a boil before reducing to a simmer and cooking the potatoes for 20 minutes until they’re tender.
Add in the half and half, heat through and serve topped with the bacon crumbles. Enjoy!
