Chef Brian is a personal chef, writer and blogger and good facebook friend of into the Soup. His company, Love at First Bite, brings intimacy back into the kitchen, along with some really good chowders! 



  • 8 ounces bacon, chopped

  • Olive oil

  • 6 cups small diced onions (4 large onions)

  • 4 tablespoons (1/2 stick) unsalted butter

  • 1/2 cup flour

  • 3 quarts chicken stock 

  • 6 cups diced and peeled white potatoes (2 pounds)

  • 10 cups fresh corn kernels (about 10 ears)

  • 2 cups cream

  • 1/2 pound sharp white cheddar cheese, grated

  • Kosher salt

  • Freshly ground pepper

  • 3 tablespoons minced parsley

  • 2 cups white cheddar popcorn


Serves 10-12


In a large stockpot over medium-high heat, cook the bacon in olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon, crumble, and reserve. Reduce the heat to medium, add the onions and butter to the bacon fat, and cook for 10 minutes, until the onions are translucent.


Stir in the flour and cook for 3 minutes. Add the chicken stock and potatoes and bring to a boil. Lower to a simmer and cook uncovered until the potatoes are tender, about 15 minutes. Meanwhile, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. Add the corn and cream to the soup. Stir in the grated cheddar and cook for 5 more minutes, until the cheese is melted. Season the soup to taste with salt and pepper. Serve hot with a garnish of crumbled bacon, parsley, and popcorn.


About Chef Brian Ardornetto

Chef Brian Adornetto began his culinary journey early in life. He was taught the basics of cooking by his mother and grandfather at the landmark P.N.K. Tavern in Jersey City, NJ which has been in his family for over 75 years. Brian graduated from Saint Peter’s Prep and earned his Bachelor of Science degree from Saint Peter’s College before attending culinary school. He has also completed the Lisa Ekus Group’s Media Training Course. Check out his site Click Here.


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