Best Corn And Bacon Soup From Southern Living Recipes

CORN AND BACON SOUP FROM SOUTHERN LIVING

Corn and Bacon Soup from Southern Living image

This is a corn-potato soup that is delicious! You can substitute 3 cups of frozen country-style hash browns for potatoes.

Provided by KathyP53

Categories Chowders

Time 57m

Yield 8 cups

Number Of Ingredients 13

Ingredients

4 slices bacon
1 medium onion, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2 medium baking potatoes, peeled and cubed (about 3 cups)
4 cups chicken broth
1 (16 ounce) package frozen whole kernel corn
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can Ro-Tel diced tomatoes with peppers
1 cup shredded sharp cheddar cheese
salt

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.

Nutrition Facts : Calories 227.4, Fat 11, SaturatedFat 5, Cholesterol 22.5, Sodium 713.1, Carbohydrate 23.9, Fiber 2.5, Sugar 1.5, Protein 10.2

BACON-POTATO CORN CHOWDER

Bacon-Potato Corn Chowder image

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.