A delightful and creamy soup featuring the sweet flavor of corn and the savory touch of bacon.
Cook the bacon in a skillet until crispy, then remove and crumble.
Cooking the bacon first allows you to use the rendered fat for added flavor.
In the same skillet, melt the butter and sauté the chopped onion until soft.
Use medium heat to avoid browning the onion too quickly.
Stir in the flour and cook for a minute to form a roux.
Cooking the flour removes the raw taste and helps thicken the soup.
Gradually add the milk, stirring constantly until the mixture thickens.
Adding the milk slowly prevents lumps from forming.
Stir in the corn and bring the mixture to a gentle simmer.
Simmering allows the flavors to meld together.
Season with salt and pepper, then add the crumbled bacon.
Taste the soup before adding salt, as the bacon may already provide enough seasoning.
Serve the soup warm, garnished with additional bacon or herbs if desired.
Serving the soup immediately ensures the best texture and flavor.
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