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Creamy Corn Soup with Crispy Bacon

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Creamy Corn Soup with Crispy Bacon

  • Medium

Directions

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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

Methods :

  • 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.

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