|Be still my heart.|
a whole bag of Yukon gold potatoes (5#)
~48 oz reduced sodium chicken broth (a little more also works well)
a package of bacon (I prefer center cut -- less fat)
3 cloves garlic
1/2 an onion
1/4-1/2 t black pepper
1/4-1/2 t red pepper/cayenne pepper
1-2 C frozen corn
2 C heavy cream
shredded cheddar (for garnish)
Get out your big pot and pour the chicken broth in it. Start the heat on medium. If you like skin on your potatoes, congratulations, you're a grown up! If you're like me, peel the potatoes and cut them into what-will-be large bites. Dump them in the broth.
Mince the garlic and small dice the onion and add them to the broth. Also add the black pepper and the red pepper. Be adventurous! We use the half teaspoon of both and it's not too hot for me. Stephen adds more black pepper to his bc his love affair with black pepper predates our relationship.
As that's heating up, start cooking your bacon. I like my bacon very well done, but it's going in the pot, so you don't need to be too picky.
Once the broth starts to boil, turn the heat down to where it simmers, and keep it covered. When your bacon's done, crumble it and throw it in the pot.
When you're about 15 minutes away from when you want to eat, turn the heat up just a bit and add the corn. Let the soup come back up to a boil, then add the cream. Let the soup heat up again, then you're ready to go. Garnish with cheddar. You can also garnish this with extra green onions you may have in your fridge that will totally wilt soon if you don't use them.
You could also get sassy with some sour cream, but we're more traditional than that.