Ingredients:
- 4 cups corn kernels
- 4 slices bacon, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 lemon, juiced
Instructions:
Cook the bacon in a big pot over medium-low heat until it gets crispy
Take the bacon out of the pot and set it aside
Leave the bacon grease in the pot
Dice the onion and mince the garlic and add them to the pot with the bacon fat
Cook the onions until they become clear
Add the corn kernels and cook for five more minutes
Add the flour and mix it in until everything is well mixed
Slowly add the chicken broth while stirring all the time to keep lumps from forming
Put dried thyme and diced potatoes in the pot
Bring to a boil, then lower the heat and let it cook for about 15 minutes, or until the potatoes are soft
Add the heavy cream and bacon that has been cooked
Add pepper and salt to taste
Let it cook for five more minutes
Take it off the heat and add the lemon juice and chopped fresh parsley
Serve hot, and if you want, top with more parsley
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