# What you'll need:
→ 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, 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 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 and freshly ground black pepper, to taste
→ Others
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped (for garnish)
# Method:
01 - Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook until crisp; transfer bacon to a plate with a slotted spoon, leaving approximately 2 tablespoons of rendered fat in the pot.
02 - Add unsalted butter to the bacon fat, then add diced onion, celery and carrot. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
03 - Stir in minced garlic, smoked paprika and dried thyme; cook for 1 minute until fragrant, taking care not to brown the garlic.
04 - Add shredded cabbage and diced potatoes to the pot; cook, stirring occasionally, for 3 minutes to begin softening the cabbage.
05 - Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat and simmer 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. Continue to simmer gently for 5 minutes to heat through and meld flavors; do not boil vigorously after adding the milk and cream.
07 - Remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
08 - Ladle into bowls, sprinkle with the reserved crispy bacon and chopped fresh parsley, and serve immediately with desired accompaniments.
