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