Ingredients
– 4 medium-sized potatoes, peeled and diced
– 1 cup of corn (fresh or frozen)
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 4 slices of bacon, diced
– 4 cups of vegetable or chicken broth
– 2 cups of heavy cream
– Salt and pepper to taste
– Fresh parsley for garnish
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Chopping board
– Sharp knife
– Measuring cups and spoons
– Ladle
Step-by-Step Instructions
To kick things off, I start by frying the diced bacon in my large pot over medium heat. There’s something inherently satisfying about hearing the sizzle as the bacon cooks, filling the kitchen with its smoky aroma. Once the bacon is crisp, I remove it from the pot and let it rest on a paper towel. In that beautiful bacon drippings, I add the chopped onions and garlic, stirring them together until they’re translucent and fragrant – oh, the smell is just heavenly! (See the next page below to continue steps…)