I always enjoy the rich holiday foods – but I also find that I crave simpler comfort foods as the new year rolls around. It’s also the time of year when I enjoy making soups, so I was pleased to find a hundred-year-old recipe for Cream of Corn Soup. The soup included both corn and bits of bacon, and was a delightful taste treat.
This recipe is a keeper. My husband said, “This is good,” which is high praise from him.
Here is the original recipe:
The old recipe only called for using 1 tablespoon of bacon grease (fat), but that seemed like a very small about of fat when I stirred 2 tablespoons flour into the bacon grease, so I used all the bacon grease that I got when cooking the bacon.
Here is the recipe updated for modern cooks:
Cream of Corn Soup (with Bacon)
1 can corn (14-16 oz.) or 2 cups fresh corn (cooked) (Either whole kernel or creamed corn can be used. I used a can of whole kernel corn.)
3 strips bacon
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
Fry bacon until crisp in a Dutch oven or large saucepan, then remove from pan and crumble into small pieces. Set the crumbled bacon aside.
Stir in the flour, salt, and pepper into the bacon grease (fat). Then gradually add the milk while stirring constantly. Add the corn and crumbled bacon. Stir to combine. Continue heating until hot and steamy.