Bacon & Corn Soup

3 Oct

I’ve been trying to have the boys help me make dinners.  It seems like if they “help” then they are more apt to try what we are making.  This week we made Sloppy Joe’s, which they loved and then yesterday we made bacon and corn soup.  I was sure they’d love it because it has all the things they LOVE in it.  I was wrong.  Ben and I thought it was awesome, as did little Sanders, but for some reason I can’t get my bigger boys to eat soup.  They just don’t think they like it- no matter what is in it!  I’ve tried noodle soups, vegetable soups, wild rice soups, etc.. no luck.  Today was no different, but I’m not giving up.  Like I said three of the five of us LOVED this soup- Sanders even had seconds!  I adapted this recipe from The Pioneer Woman…  The first difference is that I didn’t use fresh corn, I used frozen!  I also didn’t add adobe peppers like she does, used milk instead of cream, added more bacon, and used less peppers… I also noticed she has a version with cheese, I didn’t use cheese either!   Here is my version, it really was delicious, I’ll totally make it again…


  • 5 slices Bacon, Cut Into One Inch Pieces (or Smaller)
  • Half an Onion, Diced
  • 4 cups of frozen corn
  • 1  4-ounce Can Diced Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Broth
  • 1-1/2 cup Half and Half or Milk
  • 1/2 teaspoon Kosher Salt (more To Taste)
  • 3 Tablespoons Corn Meal
  • 1/4 cup Water


Add bacon pieces to a pot or dutch oven over medium heat. Cook for a about 5 minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes.  Add corn. Stir and cook for one minute. Add canned peppers and cook for about 5 minutes…

Pour in chicken broth and milk. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal with water in a separate bowl. Stir to combine, then pour into the soup to thicken. Cover and cook for 15 minutes over low heat.

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