Creamy Corn Soup With Crispy Bacon Recipes

CORN CHOWDER WITH BACON

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

CORN CHOWDER WITH BACON

Steps:

• Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside.
• Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.
• Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.
• Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan. Stir in half-and-half and butter. Divide between 4 bowls; sprinkle with pepper and garnish with the crumbled bacon and thyme leaves, if desired.

CREAMY CORN SOUP WITH CRISPY BACON

Steps:

• Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.
• In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there's a big range for exactly how long this will be - once the pot is boiling, figure somewhere around 10 minutes and taste 'em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.
• While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.

SOUTHWEST CREAMY CORN SOUP

Steps:

• Remove kernels from ears of corn and set aside.
• In a large pot, combine ears of corn (not the kernels), chicken broth and heavy cream. Bring to a simmer (you want a gentle simmer, not vigorous) and cook, uncovered, for 15 minutes. Remove ears of corn and discard those.Note: Use 3/4 cup of heavy cream or up to 1 cup (for a richer consistency).
• Meanwhile, in another large pot over medium heat, cook bacon, stirring often, until crisp (about 10 to 12 minutes). Reserve some for garnish (if you like). Otherwise, leave all bacon in the pot. Remove bacon grease.
• Heat olive oil in the pot (the same pot you cooked the bacon in). Add onion and cook, stirring often, until softened, about 5 minutes.
• Stir in garlic and cook for 1 minute.
• Stir in reserved corn kernels, bell peppers, jalapeno pepper, sweet potato, smoked paprika, salt and black pepper.
• Pour in broth/cream mixture, stirring to combine.
• Bring to a simmer (don't boil) and cook, uncovered, for 10 to 12 minutes or until sweet potato is tender.
• Optional: Remove about 1 cup of the soup and place in a heat-safe container and blend with an immersion blender. Pour back into soup, stirring to combine.
• To serve, divide the soup into bowls and garnish, if desired, with any of the garnish ideas. Enjoy!

CORN SOUP WITH TOMATO-BACON TOASTS

Steps:

• In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
• Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.