- 5 slices bacon, cut into 1/4-inch strips
- 1 large onion, chopped
- 1/2 cup diced red pepper
- 1 lb. russet potatoes, peeled and cut into 1” cubes
- 4 cups chicken stock
- 1/2 tsp. dried thyme
- 1/4 tsp. granulated garlic
- 2 Tbsp. flour
- 1/2 cup milk
- 2 (15 oz.) cans corn, drained
- 1/2 cup heavy cream
- 1/4 cup Duke’s Mayonnaise
- Salt and pepper to taste
- Chopped chives, for garnish
- In a large stock pot over medium heat, cook bacon until crisp. Remove bacon, drain on a paper towel.
- Add onion and red pepper to pot and sauté for 5-6 minutes.
- Add potatoes, chicken stock, thyme and garlic. Bring to a simmer, cover, cook for 10-15 minutes, or until the potatoes are tender.
- Once potatoes are tender, use a potato masher and roughly mash about 1/2 of the potatoes.
- In a small bowl, whisk flour into milk, then stir into the pot. Add corn, cream, mayonnaise and bacon. Stir to combine, cook until heated through.
- Season with salt and pepper
- top each serving with chopped chives.