• 8 cups (2 pounds) frozen corn kernels, can also use a dozen ears of corn, cut kernels off cobs
• 3 cups chicken broth or stock
• 6 slices bacon, finely chopped
• 1 onion, finely chopped
• 2 pounds russet potatoes, peeled and cut into ½-inch chunks
• ½ cup heavy cream (can also use half and half or evaporated milk)
• 1 teaspoon fresh minced thyme
• pinch cayenne pepper
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

To a food processor or blender, add 4 cups of corn and 2 cups of broth and puree until mostly smooth. Cook bacon in a large pot over medium heat until crisp; remove and place onto paper towels to drain. Reduce heat to medium, add onion and potatoes in the bacon fat to cook for about five minutes. Whisk in the pureed corn mixture, cream, thyme and cayenne with remaining broth. Simmer until potatoes are tender, about 15 minutes. Stir in remaining corn and cook until heated through. Season with salt and pepper. Serve with crispy bacon sprinkled on top.