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Cream of Bacon Corn Salsa Soup Recipe
Ingredients
- 1 Soup
- 2 cans CAMPBELL'S® Condensed Cream of Bacon Soup
- 1 can milk
- 2 cups (500 mL) no salt added whole kernel corn
- 1 salsa
- 3 medium roma tomatoes, seeded and finely diced
- 1/2 cup (125 mL) finely chopped cilantro
- 1/2 cup (125 mL) finely chopped parsley
- 1/4 cup (60 mL) finely chopped chives
- 1 tbsp (15 mL) finely chopped mint
- 1/2 cup (125 mL) finely chopped red onion
- 1 tbsp (15 mL) lime juice
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) extra virgin olive oil
- 1 tbsp (15 mL) maple syrup
| PREP TIME 15m |
COOK TIME 20m |
TOTAL TIME 35m |
YIELD 4 servings |
|---|
Instructions
- In a large pot, combine CAMPBELL’S® Condensed Cream of Bacon Soup and sweet corn. Boil over medium high heat for 5 minutes.
- In a separate mixing bowl, combine all the fresh salsa ingredients.
- Gently pour the hot soup mixture into serving bowls. Top soup with the salsa mix.
Recipe tips
- If available, garnish with 1 tbsp (15 mL) of crème fraiche, 1 tsp (5 mL) of olive oil and black pepper to taste.
- For extra flavour, add chopped cooked bacon and croutons to the soup before topping with the salsa.
- For a creamier texture, replace the milk with 1 can (284 mL) of CAMPBELL’S® Condensed Cream of Bacon Soup or CAMPBELL’S® Condensed No Salt Added Cream of Chicken Soup.
A recipe from campbells
2018-02-21
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