Well my friends, we are standing at the crossroads of summer and fall, and I am READY!
As in, I am dusting off all those soup recipes that have been patiently waiting their turn all summer long, and this cheesy bacon corn soup gets to move right to the head of the line, because it is a great way to enjoy the very last of that local corn.
Not that I am rushing the end of these warm summery days, mind you.
Exhibit A: The Southern husband and I had this and only this for lunch the other day.
Yup. Chocolate almond coconut. Lunch of champions!
But when that first cool night rolls around, I’m all in with this soup recipe. I love a nice hearty soup that gets its comfort food consistency from pureed veggies, although this one also features a generous handful of cheese. And bacon!
And if you don’t have fresh corn, no worries! This is one recipe where thawed frozen corn is going to work just fine.
How to make cheesy bacon corn soup!
Cut 8 strips of your favorite bacon into pieces and cook them up in a heavy deep pot until the are nice and crispy. Scoop ‘em out and drain it on a paper towel, leaving the drippings in the pot.
Add a couple tablespoons of butter to the drippings and melt them over medium high heat. Add a peeled and chopped sweet onion and a couple chopped stalks of celery and stir until they are beginning to soften, about 3 minutes.
Stir in ¼ cup of flour until it is mixed in. Add 2 diced potatoes, then pour in 4 cup of chicken broth and a cup of half and half. Give everything a good stir and bring to a boil. Simmer for 20 minutes or until the potatoes are cooked through.
Using either an immersion blender or a regular blender, puree the soup until it is smooth. Return it to the pot.
Stir in the kernels from 2 ears of corn (about 2 cups) and simmer for 2-3 more minutes. Turn the heat down to low and add 2 cups of shredded cheddar cheese, stirring constantly until the cheese is melted.
Stir in the cooked bacon. Taste and add salt and pepper as needed.
And last but not least, ladle your glorious soup into bowls, garnish with scallions and serve!
More tips for making cheesy bacon corn soup!
Yukon Golds are my go-to potato for everything from soup to mashed potatoes because of their buttery flavor, but russet or Idaho potatoes will also work just fine.
You can…the half and half contributes to the rich taste, so it will be a little lighter if you decided to use milk, so if you do, use whole milk.
Yep! As a matter of fact, I always make too much so that I am guaranteed to have leftovers! Warm it up slowly on your stovetop and it will be just as scrumptious as it was when you first made it.
And with that, I’m going to go check my sweater pile. Just so I am READY!
OTHER COMFORT FOOD SOUP RECIPES WE LOVE!
 This easy recipe for creamy carrot feta soup is everything you want a soup to be – creamy, dreamy, cheesy and a snap to make. A perfect fall lunch! |
 This easy recipe for slow cooker beef barley soup is not only hearty and delicious, but it makes enough for supper and leftovers and then some! |
 Nothing says true love like a nice hot bowl of Italian wedding soup. Use this easy recipe to make some for your sweetheart today! |
Cheesy Bacon Corn Soup
Prep Time: 15 minutes- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
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Pin RecipeDescription
This comfort food recipe for cheesy bacon corn soup is full of veggie goodness, with some bacon and cheese for extra flavor!
Ingredients
- 8 bacon strips, cut into 1-inch pieces
- 2 tablespoons butter
- 1 sweet onion, peeled and chopped
- 2 stalks of celery, chopped
- 2 Yukon Gold potatoes, diced
- ¼ cup flour
- 5 cups chicken broth
- 1 cup half and half
- Kernels from two ears of corn
- 2 cups shredded cheddar cheese
- 2 scallions, chopped
Instructions
- Cook the bacon in a heavy deep pot until crispy. Scoop it out and drain it on a paper towel, leaving the drippings in the pot.
- Add the butter to the drippings and melt over medium high heat. Add the onions and celery and stir until they are beginning to soften, about 3 minutes.
- Stir in the flour until it is mixed in. Add the potatoes, then pour in the broth and the half and half. Give everything a good stir and bring to a boil. Simmer for 20 minutes or until the potatoes are cooked through.
- Using either an immersion blender or a regular blender, puree the soup until it is smooth. Return it to the pot.
- Stir in the corn and simmer for 2-3 more minutes. Turn the heat down to low and add the cheese, stirring constantly until the cheese is melted. Stir in the cooked bacon. Taste and add salt and pepper as needed.
- Ladle into bowls, garnish with scallions and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OMG, I am so making this! This recipe is coming at just the perfect time. I just bought Souper Cubes to freeze plan ahead meals and this recipe just shot to the top of the list. Thanks for another great recipe.
Jeanie! I am so glad – and now I am going to have to look into what Souper Cubes are because they sound RIGHT up my alley! :)