Corn and Bacon Soup
Warm up your soul with this creamy Corn and Bacon Soup, a comforting blend of smoky, crispy bacon and sweet, tender corn kernels enveloped in a velvety broth. This hearty soup combines diced russet potatoes, aromatic garlic, and onion for a flavor-packed base, thickened to perfection with a simple roux. A splash of heavy cream adds richness, while crumbled bacon and fresh parsley on top provide an irresistible garnish. Ready in under an hour, this one-pot recipe is perfect for weeknight dinners or cozy gatherings. Whether paired with crusty bread or enjoyed on its own, this savory corn chowder with a bacon twist is sure to become a family favorite.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 medium russet potatoes, peeled and diced
- 2 cups frozen corn kernels, thawed
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large, heavy-bottomed pot over medium heat.
Add the bacon slices to the pot and cook until they are crispy, about 6-8 minutes. Remove the bacon from the pot and place on a paper towel-lined plate. Once cool, crumble the bacon into small pieces and set aside.
Drain most of the bacon fat from the pot, leaving about 1 tablespoon for flavor.
Add the unsalted butter to the pot and let it melt. Stir in the diced onion and cook until softened and translucent, about 3-4 minutes.
Add the minced garlic to the pot and sauté for another 30 seconds until fragrant.
Sprinkle in the all-purpose flour and stir constantly for 1-2 minutes to combine and form a roux. This helps thicken the soup.
Gradually whisk in the chicken broth to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook at a simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the thawed corn kernels and heavy cream. Simmer for another 3-4 minutes until the soup is warmed through.
Season the soup with salt and black pepper, adjusting to taste.
Remove the pot from heat and ladle the soup into bowls. Garnish each bowl with the crumbled bacon and fresh parsley before serving.
Serve hot and enjoy the hearty flavors of this creamy Corn and Bacon Soup.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1027 mg | 22% | |
*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.
