Corn-And-Bacon Soup Recipe

Name: Corn-And-Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bacon slices; 1 medium onion, chopped (about 1 cup); 1/2 green bell pepper, chopped (about 1 cup); 1 garlic clove, minced; 2 tablespoons all-purpose flour; 2 medium-size baking potatoes, peeled and cubed (about 3 cups)*; 4 cups chicken broth; 1 (16-oz.) package frozen whole kernel corn; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (10-oz.) can diced tomatoes and green chiles; 1 cup (4 oz.) shredded sharp Cheddar cheese; Salt to taste

Servings: persons

4 bacon slices
1 medium onion, chopped (about 1 cup)
1/2 green bell pepper, chopped (about 1 cup)
1 garlic clove, minced
2 tablespoons all-purpose flour
2 medium-size baking potatoes, peeled and cubed (about 3 cups)*
4 cups chicken broth
1 (16-oz.) package frozen whole kernel corn
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10-oz.) can diced tomatoes and green chiles
1 cup (4 oz.) shredded sharp Cheddar cheese
Salt to taste

1
Cook bacon in a Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
2
Saute onion, bell pepper, and garlic in hot drippings over medium-high heat 5 minutes or until tender. Add flour, and cook, stirring constantly, 1 minute.
3
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.
4
Stir in tomatoes and green chiles and cheese; simmer 1 minute or until cheese is melted. Season with salt to taste. Serve with crumbled bacon.
5
*3 cups frozen country-style hash browns may be substituted.

1192

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 bacon slices, 1 medium onion, chopped (about 1 cup), 1/2 green bell pepper, chopped (about 1 cup), 1 garlic clove, minced, and more.

Yes, Corn-And-Bacon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn-And-Bacon Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions