Creamy Bacon Ham And Corn Soup

This creamy soup is a hearty celebration of flavors, bringing together the savory goodness of bacon and ham, the sweetness of corn, and a hint of spice. With every spoonful, you’ll be wrapped in a comforting blend of flavors that’s perfect for a chilly day or a cozy night in.

Ready Time

45 mins

Yields

9 servings

Ingredients

2 cups chopped onion
1 1/2 cups chopped red bell pepper
2 cups chopped cooked ham
1 1/2 cups diced cooked bacon
1 1/2 cups corn kernels
2 cups all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups chicken broth
2 cups milk
2 tablespoons butter

Instructions

In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the cooked bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate, leaving the grease in the pot.

Add the chopped onion and red bell pepper to the pot, cooking until they’re tender, about 5 minutes.

Add the minced garlic and cook for an additional minute. Add the flour, paprika, salt, black pepper, and cayenne pepper to the pot, stirring to combine.

Cook for 1-2 minutes, or until the mixture is lightly toasted.

Gradually stir in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.

Add the cooked ham, corn kernels, and cooked bacon back into the pot, stirring to combine.

Let it simmer for an additional 5 minutes, or until the soup has thickened slightly. Stir in the milk and butter until the butter has melted and the soup is smooth and creamy.

Taste and adjust the seasoning as needed.

Ladle the soup into bowls and serve hot.

Notes

For a quicker prep time, consider chopping the onion and red bell pepper ahead of time and storing them in separate airtight containers in the refrigerator. If using leftover cooked ham, make sure it’s not too salty, as it may affect the overall flavor of the soup.

To avoid lumps, whisk the chicken broth into the flour mixture slowly and constantly.

If you prefer a creamier soup, add more milk or substitute with heavy cream or half-and-half. For an extra burst of flavor, sprinkle a pinch of smoked paprika on top of each serving before serving.

You can also customize this recipe by adding diced potatoes, diced carrots, or chopped celery for added depth of flavor.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently over low heat, whisking constantly.