Ingredients:
4 cups fresh or frozen corn kernels
1 medium onion, diced
2 medium potatoes, peeled and diced
3 cups chicken or vegetable broth
1 cup heavy cream
4 slices of turkey bacon, cooked and crumbled
2 cloves garlic, minced
Directions:
Cook the bacon: In a large pot, cook the turkey bacon over medium heat until crispy. Once cooked, crumble the bacon and set it aside.
Sauté the vegetables: In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.
Add the potatoes and broth: Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
Add the corn and cream: Stir in the corn and heavy cream. Cook for an additional 5-7 minutes, allowing the soup to thicken slightly.
Finish the soup: Add the crumbled turkey bacon into the soup, and season with salt and pepper to taste.
Serve: Ladle the soup into bowls and serve hot.