Bacon Corn Soup
Total TimePrep/Total Time: 30 min.
Makes6-8 servings (about 2 quarts)
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.
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. :(
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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.
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.
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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!