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Corn-and-Bacon Soup

Prep time 15 mins
Cook time 42 mins
Yield Makes about 8 cups
We do not recommend freezing this recipe because it becomes too grainy.


  • 4 bacon slices
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 green bell pepper, chopped (about 1 cup)
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 2 medium-size baking potatoes, peeled and cubed (about 3 cups)*
  • 4 cups chicken broth
  • 1 (16-oz.) package frozen whole kernel corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10-oz.) can diced tomatoes and green chiles
  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • Salt to taste

How to Make It

  1. Cook bacon in a Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.

  2. Sauté onion, bell pepper, and garlic in hot drippings over medium-high heat 5 minutes or until tender. Add flour, and cook, stirring constantly, 1 minute.

  3. 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.

  4. Stir in tomatoes and green chiles and cheese; simmer 1 minute or until cheese is melted. Season with salt to taste. Serve with crumbled bacon.

  5. *3 cups frozen country-style hash browns may be substituted.