Potato and Corn Soup
 
Makes approximately 6 cups
Ingredients
  • 3 ears corn
  • 1 pound peeled, diced russet potatoes
  • 1 (32-ounce) container chicken broth
  • 1 cup heavy whipping cream
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese, softened
  • 1 tablespoon kosher salt
  • 8 ounces thick-cut bacon, cooked and crumbled
  • 4 ounces shredded sharp Cheddar cheese
  • 2 tablespoons chopped fresh chives
Instructions
  1. Heat a large cast-iron skillet over medium-high heat. Add corn and brown on all sides, about 10 minutes. Let cool completely. Cut kernels from corn.
  2. In a large Dutch oven, add potatoes and chicken broth. Bring to a boil over medium-high heat; reduce heat and simmer until potatoes are tender, about 20 minutes.
  3. In a medium bowl, whisk together cream and cornstarch. Add cream mixture to potato mixture; cook until thick and heated through, about 5 minutes. Using a whisk, break up any large pieces of potato. Whisk in cream cheese, 1 cup charred corn, and salt until smooth.
  4. Top with desired amount of bacon, Cheddar, chives, and remaining charred corn.
Recipe by Victoria at https://victoriamag.com/potato-and-corn-soup/