Ingredients
4 oz. sliced bacon
2 tablespoons olive oil
1 onion, chopped
Kosher salt
Black pepper
2 cloves garlic, finely chopped
1/2 lb. Yukon gold potatoes, cut into 1/2-in. pieces
1 16-oz. package frozen corn
4 cups low-sodium chicken broth
1 cup half-and-half
Thinly sliced scallions, chopped
Fresh flat-leaf parsley and crushed red pepper flakes, for serving
Preparation
*Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate; break into pieces when cool. *Wipe out the saucepan and heat the oil over medium heat. Add the onion, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 6 minutes. Stir in the garlic and cook for 2 minutes. *Add the potatoes, corn, chicken broth and half-and-half and bring to a boil. Reduce heat and simmer until the potatoes anre just tender, 12 to 15 minutes. *Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir in 1/4 tsp each salt and pepper. Spoon into bowls and top with the bacon, scallions, parsley and crushed red pepper, if desired.
