Creamy Corn Soup with Crispy Bacon recipe
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Ingredients
- 4 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend 6 ears fresh corn 1 russet potato, peeled and chopped Salt to taste Pepper to taste 6 slices bacon Basil leaves for garnish
Nutrition Info
- 307.2 caloriescarbohydrate: 46.9 gcholesterol: 15.1 mgfat: 9.9 gfiber: 5.6 gprotein: 12 gsaturatedFat: 2.2 gservingSize: -sodium: 510.3 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Creamy Corn Soup with Crispy Bacon
Directions
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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 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.