Cheesy Bacon Corn Soup Recipes

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CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CORN CHOWDER - FAST AND GREAT



Corn Chowder - Fast and Great image

This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.

Provided by JNICKEL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

5 slices bacon, diced
1 large onion, chopped
4 potatoes, peeled and cubed
5 cups chicken broth
½ teaspoon dried oregano
salt and pepper to taste
1 (11 ounce) can cream-style corn
1 (10 ounce) can whole kernel corn, drained
½ cup heavy cream
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese

Steps:

  • In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
  • Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
  • Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 37.7 g, Cholesterol 53.9 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 9.5 g, Sodium 455.5 mg, Sugar 3.9 g

CHEESY CORN CHOWDER



Cheesy Corn Chowder image

I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
3/4 cup chopped sweet onion
2-1/2 cups water
2-1/2 cups cubed peeled potatoes
2 cups sliced fresh carrots
2 teaspoons chicken bouillon granules
3 cans (11 ounces each) gold and white corn, drained
1/2 teaspoon pepper
7 tablespoons all-purpose flour
5 cups 2% milk
3 cups shredded cheddar cheese
1 cup cubed Velveeta

Steps:

  • In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

CORN AND BACON SOUP FROM SOUTHERN LIVING



Corn and Bacon Soup from Southern Living image

This is a corn-potato soup that is delicious! You can substitute 3 cups of frozen country-style hash browns for potatoes.

Provided by KathyP53

Categories     Chowders

Time 57m

Yield 8 cups

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 227.4, Fat 11, SaturatedFat 5, Cholesterol 22.5, Sodium 713.1, Carbohydrate 23.9, Fiber 2.5, Sugar 1.5, Protein 10.2

CHEESE AND BACON SOUP



Cheese and Bacon Soup image

I found this on the net last year-it's a great fall soup! Serve with a crisp apple salad and a hot loaf of bread.

Provided by Diana Adcock

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 (1 lb) package bacon
1/2 cup minced celery
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced green pepper
1 -1 1/2 cup canned corn niblet
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups half-and-half
1 cup milk
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
2 cups shredded sharp cheddar cheese, not packed but not loose either

Steps:

  • In a large heavy bottom soup pot cook bacon until browned and crisp.
  • Remove and pour off 1/2 of the drippings.
  • Cook the veggies over medium heat for around 5 minutes or until tender.
  • Blendnd the flour, salt and pepper.
  • Slowly stir in the half and half, milk and broth.
  • Add 1/2 of the cooked bacon, crumbled.
  • Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
  • Add the cheese stirring untel melted and well blended.
  • Crumble remaining bacon and garnish the soup.

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