Skip to main content New<> this month
Get the Allrecipes magazine

Creamy Corn Soup with Crispy Bacon

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  1 photos
23k

"Warm up with a soup so creamy no one will believe it's dairy-free. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 307
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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 milk, 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 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.

Nutrition Facts


Per Serving: 307 calories; 9.9 46.9 12 15 510 Full nutrition

Explore more

Reviews

Read all reviews 0