Name: Creamy Corn Soup with Crispy Bacon
Prep time: 55 min
Total time: 65 min
Ingredients: 2 tablespoons unsalted butter; 1 cup chopped onion; 1 cup thinly sliced celery; 0.5 cup thinly sliced carrot; 2 cloves garlic, minced; 0.25 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 1/2 tsp. dried thyme, crushed; 2 bay leaves; 4 slices lower sodium, less fat bacon, crisp-cooked and crumbled

Creamy Corn Soup with Crispy Bacon

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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.

EatingWell Test Kitchen

Updated on March 10, 2020

Prep Time:

55 mins

Additional Time:

10 mins

Total Time:

1 hr 5 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Low-Calorie Egg Free Nut-Free Soy-Free

Jump to Nutrition Facts

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 1/2 tsp. dried thyme, crushed
2 bay leaves
4 slices lower sodium, less fat bacon, crisp-cooked and crumbled (Optional)

Directions

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

Nutrition Facts (per serving)

231	Calories
8g	Fat
31g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/3 cups
Calories 231
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 3g	12%
Total Sugars 11g
Protein 11g	22%
Total Fat 8g	10%
Saturated Fat 4g	22%
Cholesterol 21mg	7%
Vitamin A 3259IU	65%
Vitamin C 11mg	12%
Folate 64mcg	16%
Sodium 540mg	23%
Calcium 191mg	15%
Iron 1mg	6%
Magnesium 39mg	9%
Potassium 637mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.