Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) vegetable broth
  • 1 pound (450g) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 2 cups (300g) frozen corn kernels
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30ml) chopped fresh chives, for garnish
  • Crispy bacon bits, for garnish (optional)
  • Hot sauce, for serving (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in vegetable broth. Add potatoes, thyme, smoked paprika, salt, and pepper. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
  4. Stir in frozen corn and cook for 5 minutes, until heated through.
  5. Stir in heavy cream. Heat through gently; do not boil.
  6. For a smoother texture, use an immersion blender to partially blend the soup until desired consistency is reached. Leave some chunks for texture!
  7. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh chives and crispy bacon (if using). Serve hot with a dash of hot sauce, if desired.