Cooking Instructions

• Prep your bacon and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
• Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
• Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
• Stir in the garlic and cook for 30 seconds.
• Stir in the flour and cook for about a minute, stirring nearly constantly.
• Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.
• Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly ajar.
• Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up more the longer you cook it.
• Season the soup with salt & pepper as needed. Garnish bowls with the rest of the bacon.