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Export 15 ingredients for grocery delivery
Step 1
Add the chopped bacon to a large pot or dutch oven. Heat over medium heat, stirring frequently, until the bacon is crisp, about 7-10 minutes. Use a slotted spoon to remove the bacon to a paper-towel lined plate. Carefully tilt the pot, and you should have about 1-2 tablespoons grease left. Discard any extra.
Step 2
To the bacon grease add the butter to melt. Add the onion and cook about 5 minutes, or until soft. Add the garlic and cook for 30 seconds longer.
Step 3
Stir in the broth, corn, potatoes, salt, pepper, thyme, paprika, and bay leaf. Increase heat to medium-high and bring to a boil.
Step 4
Cover, reduce heat to a simmer, and cook for 15-20 minutes, or until the potatoes are fork tender. Remove from heat and discard the bay leaf.
Step 5
Use an immersion blender to blend about half the soup. Alternatively, transfer about 3 cups to a blender and process until smooth. Add back to the pot.
Step 6
Mix together the cornstarch with 2 tablespoons water. Stir into the soup, heat over medium heat, cooking and stirring for about 1-2 minutes, or until the soup has thickened.
Step 7
Stir in the cream, chives, and honey. Serve immediately with additional chives and reserved bacon pieces.
Step 8
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
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