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Bacon Corn Soup

 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.
6-8 ServingsPrep/Total Time: 30 min.


  • 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).
Nutritional Facts: 1 serving (1 cup) equals 331 calories,

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Bacon Corn Soup (continued)

Nutritional Facts: 19 g fat (10 g saturated fat), 49 mg cholesterol, 574 mg sodium, 28 g carbohydrate, 2 g fiber, 12 g protein.