This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

Printer friendly copies:

• corn and bacon soup 3×5 card
• corn and bacon soup 4×6 card
• corn and bacon soup full page

Print Pin

Corn and Bacon Soup

Course Side Dish, Soup

Servings 8

Ingredients

• 1 cup potatoes diced & pared
• 1 cup carrot sliced
• 1/2 cup cold water
• 6 slices bacon
• 2 tablespoons flour
• salt to taste
• pepper to taste
• 3 cups milk
• 1 cup half and half
• 24 ounces corn whole kernel
• parsley chopped

Instructions

• Combine potatoes, carrots and water. Cover and cook until vegetables are tender.
• Fry bacon until crisp. Drain bacon; crumble into bits and set aside, saving 3 tablespoons bacon drippings. Add onion to drippings; sauté until tender but not brown.
• Blend in flour; salt and pepper. Add milk, half and half, vegetables and vegetable liquid. Cook and stir until the sauce is smooth and thickened.
• Add corn; heat through. Just before serving sprinkle with bacon.