Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large pot, cook bacon over medium-high heat until crispy, about 6 minutes. Remove bacon to paper toweling to drain. Reduce heat to medium-low.

    Advertisement
  • Add leeks to drippings in pot; cook 3 minutes. Add carrot, potato, red pepper, 1/2 teaspoon salt, the pepper and thyme; cook 4 minutes. Add milk and reserved corn cobs. Increase heat to medium; partially cover pot. Bring to simmering; uncover pot and simmer 10 minutes.

  • Remove cobs and discard. Stir in kernels, half-and-half and remaining 1 teaspoon salt; simmer 5 minutes. Transfer 2 cups soup mixture to blender. Puree until smooth. Stir puree into pot. Crumble 3 slices cooked bacon into soup. Heat through.

  • Ladle into bowls. Top with cheese. Crumble remaining 3 slices bacon; sprinkle over bowls.

Nutrition Facts

403 calories; fat 21g; cholesterol 66mg; saturated fat 11g; carbohydrates 39g; insoluble fiber 5g; protein 16g; sodium 817mg.
Advertisement