“Growing up in Indiana we ate a lot of corn in the summer. This is my mom's recipe, and now I make it for my family. Always a hit! Rather than using fresh potatoes, you may substitute frozen hash browns.” - by Julia
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 348 cal
- 17%
- Fat
- 6.8 g
- 10%
- Carbs
- 64.1 g
- 21%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"My husband and daughter loved this soup! I was in a rush for time so I did use the whole bag of hashbrowns seasoned well added with 1 tablespoon of butter and it was a hit with my family. I made this ..." See morerecipe for 8-10. Thank you."
kimberlya7
"Just ok. Made as directed, except frozen vs. canned corn. I didn't like the cream corn in it. I won't be making this again...." See more"
CJ McD
"The recipe was "ok". The ratio of bacon to the other ingredients was a bit over the top, but saved it. The canned corns added a "yuk" factor. This recipe would be far better with fresh or frozen ..." See morecorn. All in all, it was ok for folks who liked canned vegetable, especially creamed corn."
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