A speedy savory soup of corn and bacon that's sturdy enough to stand in for the main dish.
Make 8 cups
6 slices lean bacon, diced
1 medium onion, chopped
2 tablespoons corn muffin mix
4 cups (1 quart) chicken broth
Kernels cut from 4 ears of corn or 2 10-ounce boxes frozen corn
1 teaspoon dried thyme
1 cup half and half cream, fat-free if preferred
Salt and freshly ground pepper to taste
Garnish: Sliced green onion (optional)
No nutrition information available
In a heavy saucepan, cook the bacon over medium heat until it renders some fat, then add the onion and cook until tender, about 7 minutes. Drain off fat and return bacon and onion to pan.
Sprinkle the corn muffin mix over the onion and bacon and stir to combine. Slowly stir in the chicken broth to prevent lumps from forming.
Bring the stock to a simmer over medium-high heat. Add the corn, and cook for 5 minutes, stirring occasionally until the soup is thickened and smooth. Stir in the half-and-half and heat through. Taste and add salt and pepper to taste.
Garnish, if desired, with thinly sliced green onions.