Ingredients:
- 170g thick-cut bacon, diced
- 150g yellow onion, finely diced
- 15g garlic, minced
- 60g celery, diced
- 600g corn kernels
- 450g Yukon Gold potatoes, peeled and cubed into ½ inch pieces
- 425g cream-style corn
- 950ml chicken broth
- 5g smoked paprika
- 5g dried thyme
- salt to taste
- black pepper to taste
- 240ml heavy cream
- 16g cornstarch
- 30ml water
- 115g shredded sharp cheddar cheese
- 30g fresh parsley, chopped
Instructions:
- Sear the diced bacon in a skillet over medium heat until the fat renders and the bacon is crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
- Sauté the onions and celery in the bacon fat for 3–5 minutes until translucent, then stir in the garlic for 30 seconds until fragrant. Transfer the vegetable mixture and the crispy bacon into the slow cooker.
- Add the cubed potatoes, corn kernels, cream-style corn, broth, smoked paprika, and thyme to the slow cooker. Stir until the potatoes are fully submerged.
- Secure the lid and cook on Low for 7–8 hours or on High for 4 hours until potatoes are fork-tender.
- Turn the slow cooker to Low. Stir in the cornstarch slurry (cornstarch dissolved in water) and cook for another 15–20 minutes to thicken.
- Gently stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is glossy. Remove from heat immediately.
- Garnish with chopped fresh parsley before serving.