4 slices bacon, chopped

7oz kielbasa, chopped

1/2 cup carrots, thinly sliced

1 rib celery, thinly sliced

1 shallot, chopped

2 cloves garlic, pressed or minced

2-1/2 cups chicken broth

1-1/2 cups milk, divided (recommend 2% or higher)

3 Tablespoons gluten-free flour

1-1/2 cups diced baby Yukon gold potatoes

1 cup sweet corn, fresh or frozen

seasoned salt and pepper

chopped green onions, for garnish

Add bacon and kielbasa to a 6-quart Dutch oven then turn the heat to medium. Saute until bacon is golden brown then scoop the meats onto a plate, reserving bacon grease in the pot. Add carrots, celery, and shallot then saute until tender, 8-10 minutes – adding a splash of chicken broth then placing a lid on top to speed up softening if it’s taking too long. Add garlic then saute until very fragrant, 1 minute.

Add chicken broth plus 1 cup milk to the pot then turn the heat up medium-high to bring soup to a bubble – NOT a boil. Add potatoes then turn the heat down to medium and simmer until tender, 5-7 minutes. Meanwhile, whisk together gluten-free flour and remaining 1/2 cup milk until very smooth.

Add browned bacon and kielbasa back into the pot then stream in flour/milk mixture and simmer until soup has slightly thickened, 5 minutes. Add sweet corn then simmer until heated through, 1 minute. Taste then add seasoned salt to taste, and lots of pepper. Scoop into bowls then serve topped with green onions.