- 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
- 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).
Reviews for Bacon Corn Soup
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"This was a HUGE hit in our house. We made a few changes, I used my emulsifier and half blended the potatoes before adding the milk, just to thicken it up a bit more. We also used smoked gouda in place of Velveeta because we would rather use real cheese. Will definitely make this one again! Served it with some drop biscuits for a wonderful warm up dish on a cold autumn night."
"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. :("
"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."