This potato and corn soup should be a fall staple in every home!
- 8 sliced bacon, diced
- 2 Tbsp. butter
- 1 medium yellow onion, diced
- 1/4 c. flour
- 2 tsp. garlic, minced
- 5 c. water
- 1 - 32 oz. bag of frozen corn
- 1 lb. potatoes, diced
- 2 c. shredded cheddar cheese
- 1 c. heavy cream
- 1/4 c. Firebee Spicy Honey
- 1/4 tsp. thyme
- salt & pepper to taste
- chives - optional
Cook the bacon in a large pot until crispy. Remove and set aside for later.
Add the butter to the pot and cook the onions until translucent, about 5 minutes at medium heat. Add in garlic and flour and cook for an additional minute.
Add in water, whisking constantly, and increase the heat to medium high.
Add the corn, potatoes, Firebee Spicy Honey, salt, pepper, and thyme. Stir and bring to a boil, then reduce heat to a simmer.
Cook for 30 minutes, or until potatoes are tender. Add in the bacon, shredded cheese, and heavy cream, stirring until the cheese is melted.
Serve hot, and top with chives and additional cheese if desired.
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