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
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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.
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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.
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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.
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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.
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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.
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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.
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Adjust Seasoning and Serve:
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped green onions or chives.