# Ingredient List:
→ Meats
01 - 6 slices smoked bacon, chopped
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 3 cups green cabbage, shredded
05 - 2 medium Yukon Gold potatoes (about 1 lb), peeled and diced
06 - 3 cups corn kernels (fresh or frozen)
07 - 2 stalks celery, diced
08 - 1 medium carrot, diced
→ Liquids
09 - 4 cups low-sodium chicken broth or vegetable broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
→ Spices & Seasonings
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
→ Others
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons chopped fresh parsley (for garnish)
# Recipe Steps:
01 - Warm a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until the pieces are crisp and the fat is rendered. Transfer the crisp bacon to a paper towel-lined plate and reserve 2 tablespoons of bacon fat in the pot.
02 - Add the unsalted butter to the reserved fat. Once foaming subsides, add the diced onion, celery, and carrot. Sauté for about 5 minutes over medium heat until the vegetables begin to soften and the onion becomes translucent.
03 - Stir in the minced garlic, smoked paprika and dried thyme. Cook for 1 minute, stirring, until the garlic is fragrant and the spices are aromatic.
04 - Add the shredded cabbage and diced potatoes to the pot. Cook, stirring occasionally, for 2–3 minutes to wilt the cabbage and coat the vegetables with the seasoned fat.
05 - Pour in the broth and add the bay leaf. Increase heat to bring the liquid to a boil, then reduce to a gentle simmer and cook, uncovered, for 15 minutes or until the potatoes are tender when pierced with a fork.
06 - Stir in the corn kernels, whole milk and heavy cream. Warm the mixture over low heat for 4–5 minutes until heated through; avoid boiling to prevent dairy separation.
07 - Remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper. For a thicker consistency, mash a portion of the potatoes against the side of the pot and stir to incorporate.
08 - Ladle into warmed bowls and finish with the reserved crisp bacon and chopped fresh parsley. Serve immediately.
