# What You'll Need:
→ Meats
01 - Smoked bacon, 6 slices, chopped
→ Vegetables
02 - Yellow onion, 1 medium, diced
03 - Garlic, 2 cloves, minced
04 - Green cabbage, 3 cups, shredded
05 - Yukon Gold potatoes, 2 medium, peeled and 1/2-inch diced
06 - Corn kernels, 3 cups (fresh or frozen)
07 - Celery, 2 stalks, diced
08 - Carrot, 1 medium, diced
→ Liquids
09 - Low-sodium chicken or vegetable broth, 4 cups
10 - Whole milk, 1 cup
11 - Heavy cream, 1/2 cup
→ Spices & Seasonings
12 - Smoked paprika, 1 teaspoon
13 - Dried thyme, 1/2 teaspoon
14 - Bay leaf, 1
15 - Kosher salt, to taste
16 - Freshly ground black pepper, to taste
→ Others
17 - Unsalted butter, 2 tablespoons
18 - Fresh parsley, 2 tablespoons, chopped (for garnish)
# How To:
01 - Heat a large pot or Dutch oven over medium; add the chopped bacon and cook until crisp. Remove with a slotted spoon and reserve on paper towel, leaving approximately 2 tablespoons of bacon fat in the pot.
02 - Reduce heat to medium-low, add the butter to the reserved fat, then add diced onion, celery and carrot. Cook, stirring occasionally, until vegetables begin to soften, about 4–5 minutes.
03 - Add the minced garlic, smoked paprika and dried thyme; cook, stirring, for about 30–60 seconds until aromatic.
04 - Stir in the shredded cabbage and diced potatoes, continue to cook for 2–3 minutes to wilt the cabbage and coat the vegetables in the fat and aromatics.
05 - Pour in the broth and add the bay leaf. Bring to a boil, then reduce to a simmer and cook, uncovered, until the potatoes are tender, approximately 15 minutes.
06 - Stir in the corn kernels, whole milk and heavy cream; warm gently over low heat for 4–5 minutes without boiling to avoid curdling.
07 - Remove and discard the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper. If a thicker texture is desired, gently mash a portion of the potatoes against the pot.
08 - Ladle into bowls, sprinkle with the reserved crisp bacon and chopped parsley before serving.
