Corn Soup with Potato and Bacon


This easy recipe is creamy and has a touch of spice from jalepeño.

Ingredients you will need:

– bacon  – bacon drippings – jalepeño seeds – small onion, diced – stalk celery, diced – vegetable / chicken broth – fresh corn – Russet potato – kosher salt – pepper – cumin – whipping cream

HOW TO MAKE Corn Soup:

– Cut bacon into ½ inch pieces. Cook in a or dutch oven or large sauce pan over medium heat until crisp and fat has rendered. Set bacon aside to use as garnish.

HOW TO MAKE Corn Soup:

– Add jalepeño, onion, and celery to pan. Cook 5-7 minutes or until softened. – Add broth, corn, potato, salt, pepper, & cumin to the pot. Bring to a boil, reduce heat & simmer for 30 minutes.

HOW TO MAKE Corn Soup:

– Partially mash soup with potato masher. Stir in cream and cook over medium-high heat until hot. Adjust seasoning as desired. – Garnish soup with reserved bacon.

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