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In a large pot or dutch oven, heat the bacon on medium high heat and cook until the bacon is crisp and some of the fat has been rendered.
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Remove the bacon and set aside. Discard all but 2 tablespoons of the bacon fat.
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Add the butter to the bacon fat and melt. Add the onions, carrots and celery. Cook for 5 minutes until softened.
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Add the fresh thyme and butternut squash and cook for another 5 minutes.
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Whisk together the flour with the half n' half.
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Add the bay leaf, stock, corn, white wine, heavy cream, flour and half n' half mixture, sea salt and black pepper, and bring the soup to a low boil. Add another cup of stock if you want the soup to be less thick.
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Turn down the heat and simmer on lowest setting for about 25-30 minutes, or until the soup has thickened, stirring occasionally.
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Meanwhile, cook the wild rice as directed on the package.
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Turn off the heat and stir in the cooked bacon.
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Add several scoops of rice to each bowl and pour in a few ladlefuls of the soup. Taste and adjust salt and pepper if desired.