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Bacon Corn Soup Recipe
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Bacon Corn Soup Recipe

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4.5 9 14
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

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

Nutritional Facts

1 cup: 331 calories, 19g fat (10g saturated fat), 49mg cholesterol, 574mg sodium, 28g carbohydrate (9g sugars, 2g fiber), 12g protein .

Directions

  1. 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.
  2. 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).
Originally published as Bacon Corn Soup in Country Extra January 1999, p51


Reviews for Bacon Corn Soup

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
bstev4 244449
Reviewed Feb. 25, 2016

"Major hit. In my pressure cooker this took only 15 mns from start to finish. I added a small amount of Velveeta cheese and spike seasoning."

MY REVIEW
tyenella 24788
Reviewed Nov. 15, 2014

"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."

MY REVIEW
MissMouse831 48842
Reviewed Oct. 14, 2013

"Awesome!"

MY REVIEW
sunshineluvsbrian 32186
Reviewed Aug. 26, 2011

"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. :("

MY REVIEW
Cwipf 85309
Reviewed Jun. 10, 2011

"Outstanding Recipe"

MY REVIEW
jamessutton1 50926
Reviewed Dec. 17, 2010

"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."

MY REVIEW
grensrud 19439
Reviewed Jan. 5, 2010

"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."

MY REVIEW
Slow Cookin' Mama 85306
Reviewed Sep. 3, 2009

"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!"

MY REVIEW
irishchef 25035
Reviewed Sep. 3, 2009 Edited Oct. 12, 2009

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

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