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

 

Directions

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.