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.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 331 calories, Fat 19g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 574mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
CREAMY BACON, HAM, & CORN SOUP
This creamy soup with bacon, ham, corn, and red pepper comes together in no time for a comforting weeknight meal.
Provided by Farmland
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large saucepan, combine chicken broth, corn, cream, onion, and red pepper and bring to a boil.
- In a bowl, combine flour, water, salt, and pepper until smooth and gradually stir into the saucepan. Bring back to a boil and stir for approximately 2 minutes, or until thickened.
- Add bacon and ham. Reduce heat and simmer for 10 to 15 minutes, or until veggies are desired tenderness.
- Serve and garnish with dill if desired.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 18.1 g, Cholesterol 43.5 mg, Fat 14.1 g, Fiber 0.9 g, Protein 9.9 g, SaturatedFat 4.4 g, Sodium 1575.5 mg, Sugar 2.2 g
BACON-POTATO CORN CHOWDER
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CORN AND BACON SOUP FROM SOUTHERN LIVING
This is a corn-potato soup that is delicious! You can substitute 3 cups of frozen country-style hash browns for potatoes.
Provided by KathyP53
Categories Chowders
Time 57m
Yield 8 cups
Number Of Ingredients 13
Steps:
- Cook bacon in Dutch oven over medium heat for 5 minutes or until crisp.
- Remove bacon, and drain on paper towels, reserving drippings in Dutch oven.
- Crumble bacon.
- Saute onion, bell pepper, and garlic in hot drippings over medium-high heat for 5 minutes or until tender.
- Add flour and cook, stirring constantly, 1 minute.
- Stir in potatoes and next 4 ingredients, and bring to a boil.
- Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender.
- Stir in tomatoes and green chilies and cheese; simmer 1 minute or until cheese is melted.
- Season with salt to taste.
- Serve with crumbled bacon.
Nutrition Facts : Calories 227.4, Fat 11, SaturatedFat 5, Cholesterol 22.5, Sodium 713.1, Carbohydrate 23.9, Fiber 2.5, Sugar 1.5, Protein 10.2
CHEESY BACON CORN SOUP
Make and share this Cheesy Bacon Corn Soup recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Corn
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan cook bacon until crisp; remove, crumble then set aside.
- To the drippings in the saucepan saute onion and garlic until tender (about 3 minutes).
- Add water, potatoes and bouillon granules; cover and simmer until potatoes are tender.
- In a small bowl combine/whisk flour with 1/4 cup milk until smooth; add flour mixture, half and half, corn and remaining milk to soup; bring to a light boil cook and stir for 2-3 mins, or until thickened.
- Reduce heat add cheese and bacon cook and stir until cheese is melted.
- Season with salt and pepper.
BACON AND POTATO SOUP
A delicious winter warmer.
Provided by Kwollak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
- Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
- Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
- Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g
CORN SOUP WITH TOMATO-BACON TOASTS
Our summery spin on the classic grilled cheese-and-soup combo! Ripe tomatoes and crisp bacon amp up the open-face sandwich, and fresh sweet corn shines in the cold soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
- Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.
CORN CHOWDER WITH BACON
My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
Nutrition Facts :
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CREAMY CORN SOUP WITH CRISPY BACON RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Bacon RecipesCalories 231 per servingTotal Time 1 hr 5 mins
- In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
- Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.
- Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.
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