Ingredients
6 slices bacon, chopped
3 tbsp. butter
1 medium onion, chopped (about 2 c.)
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth
3 large Russet potatoes, peeled and cut into 1" cubes (about 5 c.)
2 tsp. McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend
2 c. shredded cheddar, plus more for serving
1/4 c. heavy cream
4 c. frozen corn, divided
4 green onions, thinly sliced, divided
Preparation
Step 1In a large pot, cook bacon over medium, stirring occasionally, until crisp, about 8 minutes. Remove bacon to a plate, discard any oil in pot, and wipe pot with paper towel. Step 2Return pot to medium heat, then add butter and onion. Season with ¼ teaspoon of McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring constantly, until lightly toasted, 1 minute.Step 3Pour in broth and add potato and remaining 1 ¾ teaspoons McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Bring to boil; reduce heat to medium-low and simmer, stirring a few times, until potatoes are just tender but not falling apart, about 8 to 10 minutes.Step 4Gently, stir in cheddar and heavy cream, stirring until cheddar melts. Stir in corn, half the cooked bacon, and half the green onion. Simmer just until corn is heated through, about 1 minute.Step 5Serve warm, topped with remaining bacon and green onion, and more cheddar, if desired.
