Ingredients:

  • 2 slices bacon, diced (optional) - (Approx. 50g)
  • 1 tablespoon unsalted butter - (15 ml, 14g)
  • 1 medium yellow onion, diced - (Approx. 150g)
  • 2 cloves garlic, minced - (Approx. 6g)
  • 4 cups chicken or vegetable broth - (950 ml)
  • 2 medium Yukon Gold potatoes, peeled and diced - (Approx. 300g)
  • 1 (14.75 ounce) can creamed corn - (418g)
  • 1 (15 ounce) can sweet corn, drained - (425g)
  • 1/2 cup heavy cream or half-and-half - (120 ml)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons chopped fresh chives, for garnish (optional)

Instructions:

  1. If using bacon: Cook bacon in the pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Reserve bacon fat in the pot.
  2. Sauté Aromatics: Melt butter in the bacon fat (or just butter if skipping bacon) over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add Broth and Potatoes: Pour in chicken or vegetable broth and add diced potatoes. Bring to a simmer.
  4. Simmer Until Tender: Reduce heat and simmer until potatoes are tender, about 10-15 minutes.
  5. Incorporate Corn: Stir in creamed corn and drained sweet corn. Heat through.
  6. Creamify: Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
  7. Serve: Ladle into bowls and garnish with cooked bacon and chopped chives, if desired.