Recipe Image

Creamy Corn Soup with Crispy Bacon

  • 55 m
  • 1 h 5 m
Diabetic Living Magazine
“Using fat-free milk and reduced-sodium chicken broth makes this classic corn soup a healthier option, but still allows for a creamy taste. Sprinkle some bacon on top for a punch of extra flavor and crunch.”

Ingredients

    • 2 tablespoons unsalted butter
    • 1 cup chopped onion
    • 1 cup thinly sliced celery
    • ½ cup thinly sliced carrot
    • 2 cloves garlic, minced
    • ¼ teaspoon salt
    • 1 tablespoon all-purpose flour
    • 2 cups fat-free milk
    • 2 bay leaves
    • 1 (14.5 ounce) can reduced-sodium chicken broth
    • 2 cups frozen whole kernel corn, thawed
    • 2 sprigs fresh thyme or ½ tsp. dried thyme, crushed
    • 2 bay leaves
    • 4 slices lower sodium, less fat bacon, crisp-cooked and crumbled (optional)

Directions

  • 1 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 ½ cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
  • 2 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.
  • 3 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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