Cheesy Bacon Corn Soup Recipes

BACON CORN SOUP

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.

CREAMY CORN SOUP WITH CRISPY BACON

Steps:

• Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.
• In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there's a big range for exactly how long this will be - once the pot is boiling, figure somewhere around 10 minutes and taste 'em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.
• While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CHEESY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

CHEESY BACON CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Whisk together cream cheese, milk, cream, flour, paprika, and garlic powder in a large bowl until combined. Fold in corn, 2 1/2 cups Cheddar cheese, and crumbled bacon. Season with salt and pepper. Pour into the prepared casserole dish and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes. Remove from oven and cool for 5 minutes. Sprinkle with chives before serving.

CORN AND BACON SOUP FROM SOUTHERN LIVING

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.

CHEESY BACON CORN SOUP

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.