Ingredients (serves about 6)
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- (Optional) 2 carrots, diced
- (Optional) 3 celery stalks, diced
- 3–4 cups chicken (or vegetable) broth
- 1–2 cups milk (or heavy cream)
- (Optional) 4 slices bacon, cooked & crumbled (adds smoky flavor)
- 2 tablespoons butter + 2 tablespoons all-purpose flour (for thickening)
- ½ teaspoon dried thyme, salt & pepper to taste
- (Optional) Fresh parsley for garnish
Instructions
- Prepare the base:
In a large pot (or slow-cooker), combine the corn, onion, potatoes (and optional carrots/celery if using) and pour in the broth. Season with salt, pepper and thyme. - Cook until tender:
- If using a stovetop: Bring to a boil then reduce to simmer until the potatoes are tender (around 15–20 minutes).
- If using a slow cooker: Cook on low for 6–8 hours or on high for 3–4 hours until vegetables are very tender.
- Make the creamy thickener:
In a separate small saucepan, melt the butter, stir in the flour and cook for about 1–2 minutes. Slowly whisk in the milk/cream until smooth and slightly thickened. - Combine & finish:
Pour the cream mixture into the soup pot/slow-cooker and stir to combine. If you cooked bacon, stir in the crumbled bacon now. Let it heat through for a few more minutes so everything melds. - Serve:
Ladle into bowls, sprinkle with parsley (if using) and serve hot. A slice of crusty bread or biscuits makes a great accompaniment.
Tips & Variations
- For a vegetarian version, substitute vegetable broth and omit bacon.
- If you like the soup thicker: after cooking, partially blend some of the vegetables (or use a hand blender) before adding the cream.
- You can add extra vegetables for color or flavor (bell pepper, peas) or a bit of spice (a pinch of cayenne) if you like.
- To lighten it, you can use half milk and half cream or skip the cream altogether and just use milk with a bit of thickening.
- Leftovers store well in the fridge for up to 3-4 days and can also be frozen.