Creamy Corn Soup with Crispy Bacon

Name: Creamy Corn Soup with Crispy Bacon recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Global
Ingredients: 4 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend; 6 ears fresh corn; 1 russet potato, peeled and chopped; Salt to taste; Pepper to taste; 6 slices bacon; Basil leaves for garnish

by Damien Rodriguez 1 year ago

0 (0)

15 minutes

307.2 kcal

46.9 g carbs

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Description

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.

Ingredients

4 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
6 ears fresh corn
1 russet potato, peeled and chopped
Salt to taste
Pepper to taste
6 slices bacon
Basil leaves for garnish

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 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

serving: 4 servings

calories: 307.2 kcal

carbohydrates: 46.9 g

protein: 12 g

saturated fat: 2.2 g

cholesterol: 15.1 mg

sodium: 510.3 mg

fiber: 5.6 g

sugar: 4.8 g