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  • 1 pound Bacon, divided
  • 1 cup Onion, chopped
  • 1 stalk Celery, chopped
  • 1/3 cup Jalapeno, diced
  • 3 clove Garlic, minced
  • 4 cup Corn
  • 2 teaspoon Black Pepper
  • 1/3 cup Flour
  • 2 cup Red Potato, cubed
  • 1 cup Sweet Potato, cubed
  • 3 cup Ham, Chicken, or Vegetable Stock
  • 1 teaspoon Liquid Smoke
  • 2 cup Ham, chopped
  • 3 cup Milk
  • 5 ounce Pepper Jack Cheese
  • 4 ounce Cheddar Cheese
  • 1 teaspoon Paprika
  • 1 Tablespoon Thyme, fresh


  1. Cube 3/4 pound of bacon leaving the remaining 1/4 pound in strips. In the bottom of a large stock pot, brown the strips of bacon until crisp and set aside. Cook the remaining cubed bacon until crisp and set aside. Drain the bacon grease from the pan reserving 1 tablespoon. 
  2. Add the tablespoon of bacon grease back to the stock pot over medium heat. Saute the onion, celery, jalapeno, and garlic in the pot for about 3 minutes. Mix in the corn and black pepper. Continue heating, stirring occasionally, until the corn begins to brown slightly. 
  3. Sprinkle the flour over the vegetables in the pot and stir to incorporate. Add the potatoes and stock. Boil for 15 minutes, stirring occasionally. 
  4. Add liquid smoke, ham, milk, cheeses, and return bacon to the pan. Stir constantly until the cheese is melted and broth is smooth. Stir in paprika and thyme. 
  5. To serve, crumble reversed slices of bacon on top. Enjoy!


Servings: 8

Calories: 687

Fat: 40

Carbs: 39.5

Fiber: 5

Protein: 43.7