6 slices pepper bacon
1 medium white onion, diced
2 large russet potatoes, peeled and diced
6 cups chicken stock
2 cups water
4 cups frozen FLAV-R-PAC Whole Kernel Corn
¼ cup chopped cilantro or parsley, for garnish
Salt and pepper to taste
Chop bacon slices into ¼” pieces. Sauté on medium heat until crispy. Using slotted spoon, remove bacon pieces from pan and place onto a paper towel to dry. Reserve 2 tablespoons bacon drippings in pan, drain excess drippings.
Return pan to medium heat. Sauté onion in bacon drippings for 5-6 minutes, until translucent. Add potatoes and sauté for 3-5 minutes. Add chicken stock and water; bring to a light boil. Simmer until potatoes are tender.
Using an immersion blender, carefully puree the liquid until a creamy texture is achieved. (Alternatively, carefully transfer half of the hot liquid to a blender, using a large ladle. Briefly puree the mixture, then return it to the pan.) Add FLAV-R-PAC Corn and simmer for 10 minutes on medium low heat.
Add salt and pepper to taste. Serve with crispy bacon and cilantro or parsley garnishes.