This Creamy Zucchini Bacon Corn Soup is a delicious keto-friendly dish that combines the flavors of savory bacon, sweet corn, and creamy zucchini. It's a comforting and satisfying soup perfect for any occasion.
Ingredients: 4 slices bacon, chopped. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 4 medium zucchinis, diced. 1 cup frozen corn kernels. 4 cups chicken or vegetable broth. 1 cup heavy cream. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Chop the bacon and cook it in a big pot over medium-low heat until it gets crispy. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Put olive oil and bacon fat into the pot. Add the minced garlic and chopped onion and cook them until they soften. Cut up some zucchini and put some frozen corn kernels in the pot. After 5 minutes, the vegetables should be just barely soft. Put in chicken or vegetable broth and raise the heat. Give it a little over ten to fifteen minutes to cook and the flavors will blend. Blend the soup until it is smooth and creamy with a regular blender or an immersion blender. Add the heavy cream and bacon that has been cooked. Add pepper and salt to taste. Serve hot with fresh parsley chopped on top. Enjoy your potato, bacon, and corn soup that is creamy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Ms Fitzgerald 4th Grade