4 slices bacon, diced
1 small yellow onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 clove garlic, minced
1/2 teaspoon dried sage
1/2 cup chopped crimini mushrooms
1/4 cup all-purpose flour
4 cups milk
1 large russet potato, diced
1/2 cup heavy cream
2 cups chopped kale
1 cup frozen corn kernels, thawed
Kosher salt and ground black pepper, to taste
Chopped parsley
In a large pot, heat the diced bacon over medium-high heat. Cook until it is browned and crispy, about 10 minutes. Remove to a paper-towel-lined plate and set aside.
Add the onion, carrot and celery to the pot and cook until softened, about 10 minutes.
Add the garlic, sage and mushrooms and cook until the mushrooms are lightly browned, about 5 minutes.
Put in the flour and cook for 5 minutes to remove the raw taste of flour.
Slowly add the milk, whisking as you go to incorporate all of the flour.
Add the diced potatoes and bring the mixture up to a simmer. Cook until the potatoes are tender when pierced with a fork, about 20 minutes.
Stir in the cooked bacon along with the heavy cream, chopped kale and corn. Cook until the mixture is warmed through and the kale is wilted, about 5 minutes.
Season with salt and pepper to taste.
Serve each bowl with the parsley as a garnish.