Step 1

Heat up the olive oil in a large stock pot over medium-high heat. Fry the chopped bacon until crispy. Then remove it with a slotted spoon and set aside.

Step 2

Add in the potatoes and frozen corn. Fry in the remaining bacon fat for 1 minutes while stirring constantly.

Step 3

Add chicken stock. Bring to a boil and cook for 15 minutes with the lid on until the potatoes are cooked. Stir occasionally.

Step 4

Reduce the heat to low, then stir in heavy cream and season with salt and pepper. Cook for 1 more minute.

Step 5

Use a hand-held blender and puree the soup but only until about half the ingredients are pureed. The soup should be a bit chunky.

Step 6

Serve with parsley and the bacon crumbled on top.