Farmstand Bacon Corn Soup Recipes

BACON-POTATO CORN CHOWDER

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.

CORN AND BACON SOUP FROM SOUTHERN LIVING

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.

FARMSTAND BACON-CORN SOUP

Steps:

• Place squash on an ungreased baking sheet. Bake at 375 degrees for one hour. Cut in half; cool. Remove seeds with a spoon; scoop out pulp and mash. Set aside. In a large saucepan over medium-high heat, cook bacon until crisp. Remove bacon to paper towels, reserving 2 tablespoons drippings in saucepan. Sauté onion and celery until tender. Stir in flour; blend well. Gradually stir in 6 cups squash and remaining ingredients except sour cream; return crumbled bacon to saucepan. Cook and stir over low heat until heated through. Garnish with dollops of sour cream, if desired.