- 4-6 slices of thick-cut bacon, chopped (or snipped up with scissors!)
- 2-3 Tablespoons reserved bacon grease (or butter or olive oil)
- 1 small or medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth (or 3 cups water + 1 Tablespoon Better than Bouillon Chicken Base)
- 3 russet potatoes, peeled and diced (about 1.5 lbs)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt plus more to taste
- pepper to taste
- 7-8 oz diced ham
- 1.5 cups frozen corn
- 1/4 cup butter (1/2 a stick)
- 3 Tablespoons white whole wheat flour (or 1/4 cup all-purpose flour)
- 2 cups milk
- shredded cheese for serving
- Heat a large pot over medium heat and cook the bacon until crispy. Remove and let it drain on paper towels. Pour off bacon grease until you are left with a couple of tablespoons in the pot.
- Cook onion and garlic in the bacon grease with a sprinkle of salt until softened and turning translucent, about 7-8 minutes. Add chicken broth (or water + chicken base) and potatoes with thyme, pepper to taste, and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover the pot and simmer until potatoes are tender, about 20 minutes.
- While the potatoes are cooking, melt butter in a saucepan over medium to medium-low heat. Sprinkle in flour and whisk for one minute. Slowly pour in milk while whisking. Heat, whisking occasionally to make sure nothing sticks to the pot and that all the flour/butter is incorporated, for 8-10 minutes or until it bubbles a little and thickens (enough to coat a spoon if you dip one in).
- When the potatoes are tender and fully cooked, add the ham and corn and stir. Pour in the thickened butter/flour/milk mixture and stir. Heat the soup for a few minutes more and serve with reserved bacon crumbles and shredded cheese!
- Serving Size: about 2 cups