Potato & Corn Soup with Bacon

Today, it was cold and overcast for the majority of the day and began raining very hard mid-afternoon. All I wanted to do was come home, put on some comfy clothes and crawl under a blanket to read the afternoon away. Unfortunately, real life shook me awake as soon as I glanced back to my desk full of work and inbox full of emails awaiting responses. Oh well…one can always dream.

One of my favorite rainy-day dinners is soup, and this happens to be my favorite kind! It’s a recipe from my Betty Crocker Mom, but I’ve added a few twists of my own. Hope you give it a try and enjoy it as much as I did this rainy day!

Potato & Corn Soup with Bacon
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 3 baked potatoes, peeled & diced small (I like to bake mine ahead of time so they have a chance to cool off before peeling)
  • 2 cups of frozen corn
  • 1 pint of heavy whipping cream
  • 4-5 pieces of bacon, diced small (Make a few extra pieces because husbands like to sneak some and you can never have too much bacon)
  • 1 1/2 cups of water- just enough to cover potatoes
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt and pepper to taste
  • A smidge of ground nutmeg
  • 1-2 Tbsp. Wondra Flour (or any type of quick mixing flour).
Instructions
  1. Soak corn in heavy cream for a few hours at least- overnight is best. If you don’t have time for this, you can skip this step and add ingredients all together.
  2. Add potatoes, corn, cream, water, garlic, onion, salt & pepper and ground nutmeg to a pot (I like using my enamel cast iron pot because it heats very evenly). Heat over medium heat.
  3. Once everything heats up, begin to mash potatoes with a spoon or potato masher.
  4. Heat for ~20 minutes, stirring occasionally. If the soup is not thickening up, add your Wondra Flour 1 Tbsp. at a time. If you’re not using ultra fine flour, scoop a ladle full of liquid into a bowl to mix with your flour and then add to the soup. This will keep it from clumping together in the pot.
  5. Add 2/3rds of your bacon and heat for another 5 minutes or so.
  6. Dish up a bowl and garnish with leftover bacon, sour cream and cheese.
  7. ENJOY! (Today and tomorrow! This makes GREAT leftovers)

Looking forward to leftovers,
Mrs. Edwards


2 thoughts on “Potato & Corn Soup with Bacon

  1. thelovecatway Reply

    I’m a lover of all things soup, and this looks perfect for a cold rainy day!

    1. terramichele Reply

      This is my go-to for a cold and rainy day! It’s so easy and super affordable! And makes fantastic leftovers, too!

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