The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.
Prep time: 20 MINUTES
Cook time: 8 HOURS
Total time: 8 HOURS 20 MINUTES
Ingredients:
- 4 slices bacon, diced
- 6 ears yellow corn, kernels removed (about 5-6 cups)
- 1 russet potato, peeled and diced
- 2 slices bacon
- 1 onion, diced
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
- 6 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 2 tablespoons chopped fresh chives
Directions
- Heat a large skillet over medium-high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
- Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
- Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
- Serve immediately, sprinkled with bacon and garnished with chives, if desired.