Mushroom – Corn – Bacon Soup

Mushroom - Corn - Bacon Soup

Hearty Mushroom – Corn – Bacon Soup

This is a quick and hearty soup for company.  The mushroom soup blends  with the cream-style corn and chopped bacon blending some of my favorite flavors together.  This is very filling.


  • 3/8 cup cooked and chopped bacon
  • 1 can ( 14 3/4 ounces) cream-style corn
  • 1 can (10 1/2 ounces) condensed cream of mushroom soup
  • 1 soup can milk (can use water but soup will not be as rich)

Fry bacon crisp and chop into pieces about 1/8 to 1/4 inch long.  Combine soup and milk, stir well then add the cream-style corn and chopped bacon.  Heat to a boil stirring regularly.  This is a thick soup and the corn starch added to the cream-style corn makes it easy to burn the soup to the bottom of the pan.  I heat at a medium heat to keep soup from sticking to the bottom of the pan.

Makes 4 servings about 1 cup each

The original recipe only had two slices of bacon and using the bacon for accent on the soup.  I like the taste of adding more bacon to the soup.

The original recipe came from page 396 in an old Betty Crocker Cookbook I have had for years.  I left out the medium onion and added more bacon.

July 25, 2012 – Editors note: I sent this to some friends and a couple of them said this was more of a Chowder they thought than a soup, they also said their friends and kids liked this – so call it,  soup,  chowder or what ever you want.

I have also made a version that has equal amounts of Cream of Mushroom Soup and Cream of Celery soup and that works well also.

It also seems to be a bit easier to prepare if the soup is warmed up first then the cream of corn is mixed in.

m / m

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