Makes 1 gallon
Dice one package of bacon into small pieces & cook until crispy, either in the oven or in a pan on the stove top. Cool and set off to the side to be used as a garnish at time of serving.
Fill large pot with 12 cups water.
Add 1.5 cups of corn
Using an immersion blender, or a food processor to blend until the corn is in small pieces.
1 tsp thyme
2 Tbsp parsley
1 ½ Tbsp Old Bay Seasoning
2 cups onions diced
2 cups celery diced
1 cup carrots diced
2 cups whole kernel corn
⅓ cup chicken base paste or powder
2 tsp pepper
⅛ cup garlic
¼ tsp bay leaf powder
1 small pinch red pepper flakes
1 Tbsp lemon juice
Cook all ingredients in pot for 1 ½ hours
Cut 4 cups of potatoes while waiting for soup to cook. Set in water to keep from browning.
Mix 1 ½ cups heavy cream with ½ cups cornstarch. Add to soup while stirring. Mix in 4 cups diced potatoes and 4 cups butternut squash cut in 2” chunks. Cool on low for 15 minutes or until potatoes and squash are soft, stirring constantly to keep from scorching. Check for flavor- add additional spices to taste.
*At time of service: Garnish top of each bowl of soup with diced chives or parsley, a good bit of bacon bits on the top center and shaved or shredded parmesan.