Name: Creamy Corn Soup with Crispy Bacon
Prep time: 15 min
Cook time: 1 h
Yield: 4 1 1/3 cups
Ingredients: 2 Tbsp unsalted butter; 1 cup chopped onion; 1 cup thinly sliced celery; 1/2 cup thinly sliced carrots; 2 cloves garlic (minced); 1/4 tsp salt; 1 Tbsp all-purpose flour; 2 cups fat-free milk; 2 bay leaves; 1 can reduced-sodium chicken broth (14.5 ounces); 2 cups frozen whole kernel corn (thawed); 2 sprigs fresh thyme (or 1/2 tsp dried thyme, crushed); 4 slices lower-sodium, less fat bacon (crisp-cooked and crumbled (optional))

Creamy Corn Soup with Crispy Bacon

Prep Time

15 minutes

Cook Time

1 hour

Servings

1 1/3 cups

Ingredients

2 Tbsp unsalted butter
1 cup chopped onion
1 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic minced
1/4 tsp salt
1 Tbsp all-purpose flour
2 cups fat-free milk
2 bay leaves
1 can reduced-sodium chicken broth 14.5 ounces
2 cups frozen whole kernel corn thawed
2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed
4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)

Instructions

In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.
Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.

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