1 pound bacon, cut in small pieces
4 Tablespoons butter
1 large yellow onion, diced
Salt and pepper
3 teaspoons fresh or 1 teaspoon dried thyme
4 cups frozen O'Brien potatoes, slightly thawed
6 cups chicken stock
4 cups fresh corn kernels off the cobb or 4 cups frozen corn
6 tablespoons cornstarch
6 tablespoons cold water
2 cups heavy cream
A few dashes hot sauce
Fresh cut chives or chopped parsley
In large soup pan fry bacon until cooked and crispy. Drain all but 2 tablespoons of the bacon grease. Set bacon aside and pat with paper towels to absorb grease.
Add butter to the reserved bacon fat and cook onions in the drippings for a few minutes. Season onions with a little salt and pepper and the thyme. Add the potatoes and chicken stock. Bring to a boil. Add corn.
In small bowl dissolve cornstarch in cold water. Add cornstarch mixture to hot soup a little at a time whisking constantly until it thickens. Add half of the bacon bits, heavy cream and a few dashes hot sauce. Heat until warm. Taste to see if more salt and pepper is needed.
Serve in bowls with the extra bacon bits and chives or parsley on top.
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