Updated: Jun 26
1 yellow onion, diced
3 stalks celery, diced
1/2 pound bacon, chopped
5 tablespoons butter
4 large russet potatoes, cleaned, peeled and cut into large pieces
1/4 cup all purpose flour
5 cups chicken broth
1/2 cup honey
2 sprigs fresh thyme
2 bay leaves
2 cans of corn
4 ounces white cheddar cheese; freshly shredded
4 ounces mild cheddar cheese; freshly shredded
parsley, for garnish
In a soup or stock pot, fry down the bacon until crispy. Remove, drain on paper towels and pour out the grease. Melt the butter and saute the onion and celery for about 25minutes on medium heat. Add in the garlic and saute for another 3 minutes.
Add in the flour and cook down about 5 minutes; stirring often. Pour in the chicken broth and bring to a boil. Add in the potatoes, 1 can of corn, bay leaves and thyme. Season to taste with mustard, onion powder, paprika and cajun seasoning. Boil for about 20 minutes, or until the potatoes are fork tender.
Remove the bay leaves and thyme then blend the soup mixture until almost smooth. Stir in the honey & the cheeses until melted then add in the remaining can of corn. Let simmer about 10 minutes.
Serve topped with bacon and parsley!