6 Slices Bacon (cut into small pieces)
3 Tbsp. Butter
1 Sweet Yellow Onion (diced)
3 Tbsp. All-Purpose Flour
3 Cups Chicken Broth
8 Small Yukon Gold Potatoes (cut into quarters or cubes)
1 Tsp. Salt
½ Tsp. Pepper
1½ Cups Whole Milk
1½ Cups Heavy Cream
3 Cans Whole Kernel Sweet Corn (drained)
2 Tsp. Sugar
1/2 – 1 Cup Shredded Cheddar Cheese (for garnish)
In a Dutch oven on medium heat, cook bacon until crisp. Remove with a slotted spoon and place on a plate lined with paper towels and set aside. Drain the bacon grease leaving about 1 tbsp. in the pot and add butter. Once the butter has melted, add the onions and sauté about 4 minutes, or until tender.
Stir in flour and cook for 1 to 2 minutes. Then whisk in the chicken broth and bring to a boil. Add potatoes, salt, and pepper. Reduce heat to medium low. Partially cover and let simmer for about 15 to 20 minutes, or until the potatoes are fork tender.
Add in the milk, heavy cream, corn, and sugar, and gently stir until combined. Cover and let simmer for 5 to 8 minutes, stirring occasionally. Serve hot and garnish with shredded cheddar cheese and crumbled bacon.