Ingredients

• 1 lb (450 g) smoked sausage or kielbasa, sliced into rounds
• 6 slices bacon, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 large potatoes, peeled and cubed
• 3 cups (720 ml) chicken stock
• 3 cups (720 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 cup (115 g) shredded cheddar cheese
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 ½ cups (180 g) frozen or fresh corn kernels
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt and pepper, to taste
• ½ cup (60 g) green onions or chives, finely chopped (for garnish)

Instructions

1. Cook the Bacon and Sausage:

   • Heat the Platinum 12 QT Stock Pot over medium heat. Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
   • Add the sliced sausage to the pot and sear until browned. Remove and set aside with the bacon.

2. Sauté the Aromatics:

   • In the same pot, add the diced onion and garlic. Sauté in the bacon fat for 2–3 minutes, or until softened.

3. Cook the Potatoes:

   • Add the cubed potatoes to the pot along with the chicken stock. Sprinkle in smoked paprika, thyme, and a bit of salt and pepper. Cover with the lid and simmer for 15–20 minutes, or until potatoes are tender.

4. Prepare the Cream Base:

   • In a small saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for 1–2 minutes. Slowly whisk in the milk until smooth and thickened. Add this mixture to the stock pot.

5. Thicken the Soup:

   • Use a potato masher or the back of a spoon to mash some of the potatoes in the pot, leaving chunks for texture. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.

6. Add Corn and Proteins:

   • Stir in the corn, cooked sausage, and bacon. Let the soup simmer for another 10–15 minutes, uncovered, to thicken further.

7. Adjust Seasoning and Serve:

   • Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped green onions or chives.