Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 331
  • Fat:
  • 19 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 49 mg
  • Sodium:
  • 574 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 2 g
  • Protein:
  • 12 g

Bacon Corn Soup

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.

SERVINGS

6-8

CATEGORY

Soup

METHOD

Other stovetop

PREP

30 min.

TOTAL

30 min.

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 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).

Printed from tasteofhome.com Jul 25, 2008

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