What you’ll need:

• 2 tbsp. unsalted butter
• 1 lb. quality bacon
• 2 garlic minced garlic cloves
• 1 medium onion diced
• 6 sprigs fresh thyme, finely chopped
• 1/4 cup flour
• 6 cups chicken stock
• 2 cups heavy cream
• 1 sweet potato peeled and diced
• 1 russet potato peeled and diced
• kernels from 6 ears of corn
• salt & pepper to taste
• chopped parsley to garnish (optional)
• truffle infused olive oil for garnish (optional)

What you’ll do:

1. Dice bacon and cook thoroughly on medium high in a stock pot. Remove bacon and set aside.
2. Reduce heat to medium and add butter.
3. Add onion, garlic and thyme and cook until herbs are fragrant and onion is slightly translucent. Approximately 8 minutes.
4. Dust mixture with flour and gently fold to incorporate.
5. Add stock and bring to rapid boil.
6. Add cream and potatoes. Allow to continue cooking for about 8 minutes.
7. Add corn kernels and allow to cook for another 12 minutes (potatoes should be cooked through).
8. Portion into bowls and top with reserved bacon, parsley and a drizzle of truffle oil.
9. Enjoy!