Corn and Bacon Soup from Southern Living
- Ready In:
- 57mins
- Ingredients:
- 13
- Yields:
-
8 cups
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
directions
- 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.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri