Cornandbaconsoup Recipes

CORN CHOWDER WITH BACON

Steps:

• Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
• Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
• Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
• Add flour and mix it in. Cook, stirring, for 1 minute.
• Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
• Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
• Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

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.

BRENNAN'S CORN AND CRAB SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender.
• Blend in the flour, then the corn kernels.
• Cook the mixture for 5 minutes, stirring frequently.
• Pour in the cream and season with salt and pepper to taste.
• Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally.
• Add the crab and parsley, cook an additional 5 minutes, then serve.

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.