Cheesy Bacon Corn Soup
Indulge in the ultimate comfort food with this rich and creamy Cheesy Bacon Corn Soup, a hearty blend of smoky bacon, tender potatoes, and sweet corn enveloped in a velvety cheddar cheese broth. This easy-to-make recipe combines classic pantry staples like chicken broth, whole milk, and all-purpose flour with fresh aromatics like garlic and onion for an irresistible depth of flavor. Perfect for cozy weeknight dinners or family gatherings, this soup is ready in just 45 minutes and serves six hungry appetites. Top each steaming bowl with crumbled bacon and green onions for a savory finish that's as visually stunning as it is delicious. Whether you're craving a warming winter meal or a dish to impress, this cheesy corn chowder delivers on every level.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 3 cups frozen corn
- 2 cups sharp cheddar cheese, shredded
- 2 medium potatoes, peeled and diced
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, sliced (optional garnish)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon into small bits and set aside.
Discard most of the bacon fat from the pot, leaving about 1 tablespoon for added flavor.
Add the butter to the pot and melt it over medium heat. Stir in the diced onion and sauté for 3-4 minutes, or until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook for 10-12 minutes, or until they are tender.
Stir in the milk and frozen corn. Cook for another 5 minutes, stirring occasionally, and bring the soup back to a gentle simmer.
Lower the heat and stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more.
Season the soup with paprika, salt, and black pepper. Adjust the seasonings to taste.
Serve the soup hot, garnished with crumbled bacon and sliced green onions if desired.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 7036 mg | 306% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 48.5 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2400 mg | 185% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4890 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
