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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

Nutrition Facts

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

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