• 6servings
  • 30minutes
  • 331calories

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Ingredients Jump to Instructions ↓

  1. 4 bacon strips

  2. 1 cup chopped onion

  3. 2 cups water

  4. 1-1/2 cups diced peeled potatoes

  5. 1 teaspoon chicken bouillon granules

  6. 1/4 cup all-purpose flour

  7. 2 cups milk, divided

  8. 1 cup half-and-half cream

  9. 1 package (16 ounces) frozen corn

  10. 8 ounces process American cheese (Velveeta), cubed

  11. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Bacon Corn Soup Recipe photo by Taste of Home 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.

  2. 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. Yield: 6-8 servings (about 2 quarts).


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