Corn Soup with Bacon

• 2 cups corn kernels
• 1 cup chopped parsley
• 1 cup chopped lettuce
• 4 slices bacon, cooked and crumbled
• 1 cup shredded cheese
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Cooking steps

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.

Add the corn kernels, parsley, lettuce, and bacon to the pot. Stir well to combine all the ingredients.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the corn is tender.

Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be sure to blend in batches and vent the lid to prevent any accidents from the hot liquid.

Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Simmer the soup for an additional 5 minutes to allow the flavors to meld together.

Calories and Nutrients