Corn-and-Bacon Soup

We do not recommend freezing this recipe because it becomes too grainy.

Yield: Makes about 8 cups
Recipe from Southern Living

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  • 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


  1. 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. 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. 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. 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.
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