Start by heating a large pot over med heat and get bacon grease nice and hot. Chop onion, garlic and potatoes.
Add onion to the pot and cook until translucent about 5 minutes. Add in garlic and cook until fragrant!
Add in chicken broth, spices and bring to a boil. Pour in potatoes and turn heat to medium and cover. Cook until fork tender about 20 minutes.
Once potatoes are cooked through add in corn. (I used frozen but roasted or fresh would be great). Next we are going to blend about 50% of the soup! If you have a handheld blender carefully blend until about half the soup is a smooth creamy consistency. You can also remove half the soup and blend with a blender and pour back in.
Bring soup back up to a simmer and cook for another 5-10 minutes! Taste, turn heat off and add in cream and cheese! Adjust seasonings if needed! (If adding bacon (cooked and chopped) I would add it in now!)
Ladle into large bowls and garnish with a little sour cream, green onions, parsley and hot sauce!
