Creamy Corn Soup with Crispy Bacon 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.

active: 55 mins
total: 1 hr 5 mins
Servings: 4


  • 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)


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

    Step 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.

    Step 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.

Nutrition Facts

Serving Size: 1 1/3 cups Per Serving: 231 calories; protein 11.1g; carbohydrates 31.4g; dietary fiber 3.3g; sugars 11.3g; fat 8g; saturated fat 4.4g; cholesterol 21mg; vitamin a iu 3258.7IU; vitamin c 11.1mg; folate 64.3mcg; calcium 190.9mg; iron 1mg; magnesium 39.1mg; potassium 637mg; sodium 540.1mg. Exchanges:

1 1/2 starch, 1 fat, 1 vegetable, 1/2 milk


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