Creamy Corn Soup with Crispy Bacon

Creamy Corn Soup with Crispy Bacon

Prep Time

15 Min

Cook Time

15 Min

Difficulty

Medium

Servings

4

Nutrition Information

Nutrient name Nutrient weight per serving
Total Fat 8.7g
Total Carbohydrates 43.4g
Dietary Fiber 6.8g
Sugars 15.1g
Cholesterol 15mg
Sodium 440.7mg
Protein 11.8g
Potassium 828.6mg

Ingredients

  • 4 cups Unsweetened Original Almond Breeze® Almond Beverage
  • 6 ears fresh corn
  • 1 Russet potato, peeled and chopped
  • Salt
  • Pepper
  • 6 slices bacon
  • A few basil leaves for garnish (optional)

Directions

  1. Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.
  2. In a pot, combine the corn, cobs, potato, almond beverage, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there’s a big range for exactly how long this will be – once the pot is boiling, figure somewhere around 10 minutes and taste ‘em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.
  3. While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400°F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon.
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