Corn and Bacon Soup from Southern Living

Total Time
Prep 15 mins
Cook 42 mins

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

Ingredients Nutrition


  1. Cook bacon in Dutch oven over medium heat for 5 minutes or until crisp.
  2. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven.
  3. Crumble bacon.
  4. Saute onion, bell pepper, and garlic in hot drippings over medium-high heat for 5 minutes or until tender.
  5. Add flour and cook, stirring constantly, 1 minute.
  6. Stir in potatoes and next 4 ingredients, and bring to a boil.
  7. Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender.
  8. Stir in tomatoes and green chilies and cheese; simmer 1 minute or until cheese is melted.
  9. Season with salt to taste.
  10. Serve with crumbled bacon.