# Components:
→ 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 fresh or frozen corn kernels
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 chopped fresh parsley (for garnish)
# Directions:
01 - Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 6–8 minutes. Transfer the crisped bacon to a plate lined with paper towels, leaving approximately 2 tablespoons of bacon fat in the pot.
02 - Add the butter to the reserved bacon fat. When it melts, add the diced onion, celery and carrot. Sauté, stirring occasionally, until the vegetables begin to soften, about 4–5 minutes.
03 - Stir in the minced garlic, smoked paprika and dried thyme; cook, stirring constantly, for 30–60 seconds until fragrant.
04 - Add the shredded cabbage and diced potatoes to the pot and cook, stirring occasionally, for 2–3 minutes to begin softening the vegetables.
05 - Pour in the broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, until the potatoes are tender, about 15 minutes.
06 - Stir in the corn kernels, whole milk and heavy cream. Simmer gently for 4–5 minutes to heat through and meld flavors, avoiding a vigorous boil.
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 finish with the reserved crispy bacon and chopped fresh parsley. Serve immediately.
