Important Consumer Alert: Recall of a limited number of 64 oz Refrigerated Vanilla Almond Breeze almondmilk announced because the product may contain trace levels of milk, an allergen not listed on the label. READ MORE
Creamy Corn Soup with Crispy Bacon
Nutrition Facts
| Total Fat | 8.7 g |
| Cholesterol | 15.0 mg |
| Sodium | 440.7 mg |
| Potassium | 828.6 mg |
| Total Carbohydrate | 43.4 g |
| Dietary Fiber | 6.8 g |
| Sugars | 15.1 g |
| Protein | 11.8 g |
Directions
Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.
In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there’s a big range for exactly how long this will be – once the pot is boiling, figure somewhere around 10 minutes and taste ‘em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.
While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400°F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon.
Featured In: Food Blogger
Courtesy of: Big Girls Small Kitchen
Ingredients
- 4 cups Almond Breeze Almond Unsweetened Original (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)
- 6 ears fresh corn
- 1 russet potato - peeled and chopped
- Salt
- Pepper
- 6 slices bacon
- A few basil leaves (optional garnish)
