Cheesy Bacon Corn Soup

Indulge in the ultimate comfort food with this rich and creamy Cheesy Bacon Corn Soup, a hearty blend of smoky bacon, tender potatoes, and sweet corn enveloped in a velvety cheddar cheese broth. This easy-to-make recipe combines classic pantry staples like chicken broth, whole milk, and all-purpose flour with fresh aromatics like garlic and onion for an irresistible depth of flavor. Perfect for cozy weeknight dinners or family gatherings, this soup is ready in just 45 minutes and serves six hungry appetites. Top each steaming bowl with crumbled bacon and green onions for a savory finish that's as visually stunning as it is delicious. Whether you're craving a warming winter meal or a dish to impress, this cheesy corn chowder delivers on every level.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 slices bacon
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 3 cups frozen corn
• 2 cups sharp cheddar cheese, shredded
• 2 medium potatoes, peeled and diced
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons green onions, sliced (optional garnish)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon into small bits and set aside.

Step 2

Discard most of the bacon fat from the pot, leaving about 1 tablespoon for added flavor.

Step 3

Add the butter to the pot and melt it over medium heat. Stir in the diced onion and sauté for 3-4 minutes, or until translucent.

Step 4

Add the minced garlic and cook for another 1 minute until fragrant.

Step 5

Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.

Step 7

Add the diced potatoes to the pot and cook for 10-12 minutes, or until they are tender.

Step 8

Stir in the milk and frozen corn. Cook for another 5 minutes, stirring occasionally, and bring the soup back to a gentle simmer.

Step 9

Lower the heat and stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more.

Step 10

Season the soup with paprika, salt, and black pepper. Adjust the seasonings to taste.

Step 11

Serve the soup hot, garnished with crumbled bacon and sliced green onions if desired.

Nutrition Facts

Serving size	(2800.5g)

Amount per serving	% Daily Value*
Calories	2497.9

Total Fat 135.3g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 3.5g
Cholesterol 408.1mg	0%
Sodium 7035.7mg	0%
Total Carbohydrate 222.8g	0%
Dietary Fiber 21.3g	0%
Total Sugars 48.5g
Protein 123.0g	0%

Vitamin D 270.4IU	0%
Calcium 2400.2mg	0%
Iron 10.9mg	0%
Potassium 4890.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 18.9%

Carbs: 34.3%