# 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, 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)
# How to Prepare:
01 - In a large pot or Dutch oven set over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and reserve on paper towels, leaving approximately 2 tablespoons of bacon fat in the pot.
02 - Add the butter to the pot with the bacon fat. Add the diced onion, celery, and carrot and sauté, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
03 - Stir in the minced garlic, smoked paprika, and dried thyme and cook for about 1 minute until the garlic is fragrant.
04 - Add the shredded cabbage and diced potatoes to the pot and cook, stirring occasionally, for 3 minutes to begin wilting the cabbage.
05 - Pour in the broth and add the bay leaf. Bring the mixture 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. Simmer gently for another 5 minutes to heat through and meld flavors.
07 - Remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
08 - Ladle into bowls and top with the reserved crispy bacon and chopped fresh parsley before serving.
