Cooking Steps

• Fry bacon until crisp or lay it flat on a foil-lined baking sheet and bake at 400 for about 20 minutes or until crisp.
• In the meantime, melt 2 tablespoons butter over low heat in a soup pot. When melted, add diced onion and sauté for 5-7 minutes until tender. Add remaining 2 tablespoons butter and garlic, stirring until butter is melted.
• Add flour and stir to combine to coat the onions. Add water very slowly while whisking until completely combined and there are no lumps.
• Add milk and chicken base along with ½ teaspoon salt (and smoked paprika if you're using) and bring to a low simmer. Add potatoes and simmer, stirring frequently, for about 20 minutes or until potatoes are tender.
• Note: If you like it less thick, add up to 3 additional cups of chicken broth.
• Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then cracks of black pepper and additional salt to taste.
• Ladle into bowls and sprinkle with extra bacon and cheese, plus green onions if you like.