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Bacon Corn Soup Recipe

Bacon Corn Soup Recipe photo by Taste of Home

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Our church eats together every Sunday, and that's where I got this recipe. Farmland surrounds us, so this recipe with its flavorful vegetables represents our area well.

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Bacon Corn Soup Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

30 30

Ingredients

4 bacon strips
1 cup chopped onion
2 cups water
1-1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces process American cheese (Velveeta), cubed
Salt and pepper to taste

Directions

In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender.
In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper. Yield: 6-8 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 331 calories, 19 g fat (10 g saturated fat), 49 mg cholesterol, 574 mg sodium, 28 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Bacon Corn Soup in Country Extra January 1999, p51

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Reviews for Bacon Corn Soup

Bacon Corn Soup

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Reviewed on Aug. 26, 2011 by sunshineluvsbrian

After reading other reviews of this soup, I was anxious to try it. I followed the directions as stated in recipe. I thought the soup was not very flavorful. Too many calories for something without a lot of flavor was my overall impression. :(

Reviewed on Jun. 10, 2011 by Cwipf

Outstanding Recipe

Reviewed on Dec. 17, 2010 by jamessutton1

The directions in this recipe are very clear and easy to follow. As a side not if you don't like the soup super cheesy cut down on the valveeta cheese. Other than that the soup ended up just perfect.

Reviewed on Jan. 05, 2010 by grensrud

Was very good, I too used shredded cheddar cheese. I also used 3 cups of milk rather than the cup of half n' half to save on calories and replaced the flour with 1/8 cup of cornstarch as well as used canned corn rather than frozen. My family ate it up, and I especially liked that I was able to pull this soup together with ingredients that I had in the pantry and fridge. Is a keeper for sure.

Reviewed on Sep. 03, 2009 by Slow Cookin' Mama

I've made this soup several times, it's WONDERFUL!! The only change I made is that I used grated cheddar cheese instead of Velveeta. I highly recommend it!

Reviewed on Sep. 03, 2009 by irishchef

very good! i used cheddar cheese and it worked well. deff. one that i will make again!