Description
Sweet corn, creamy base, and smoky bacon make this hearty soup perfect for autumn evenings. A simple, satisfying meal.
Ingredients
Units
Scale
- 2 large ears of corn (corn removed from cob)
- 2 large red potatoes (cubed)
- 1 onion (diced)
- 1/2 package bacon (cut into small pieces)
- 2 cloves garlic (crushed)
- 2 cups (473 ml) chicken broth
- 1 cups (237 ml) heavy cream
- 1 tbsp corn starch + 2 tbsp water
- 1 tbsp creole seasoning
- Salt and pepper
Instructions
- Cook the bacon in a large saucepan over medium-high heat until desired consistency is reached.
- Add onions and garlic, and cook in the bacon fat until translucent.
- Add the potato, creole seasoning, and chicken broth.
- Gently simmer until potato is fork-tender but not falling apart.
- Stirring gently, add the heavy cream. Simmer until cream has thickened, then add cornstarch to thicken further.
- Serve hot, with bread for dunking.
Notes
- For a richer flavor, use smoked bacon.
- To make this soup vegetarian, substitute the bacon with 2 tbsp of bacon-flavored oil or sauteed mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 80