bacon
yellow onion
garlic
kosher salt
cracked black pepper
yukon gold potatoes fresh corn cut off the cob chicken broth
heavy cream
cheddar cheese
green onion
Cook
Heat a Dutch oven over medium/high heat. Add bacon & cook until crispy. Remove the bacon and set aside, reserving 2 tablespoons of bacon fat.
1
Add
Add onion & reserved bacon fat back & cook until soft and translucent. Add the garlic, salt, and pepper & cook for an additional minute.
2
Boil
Next, add the potatoes, corn, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, uncovered.
3
Stir
Stir in the heavy cream & cheddar cheese. Stir until melted & simmer for another 5 minutes. Finally, stir in the bacon and mix to combine. Garnish & enjoy!
4
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