Origin and history of creamy potato, bacon, and corn soup
Creamy potato, bacon, and corn soup is a comforting and popular dish in many regions, especially in North America and Latin American countries. Its origin dates back to rural traditions, where ingredients like potatoes and corn were staples in the daily diet due to their easy cultivation and availability.
In Mexico and Central America, similar variants of this soup are known as "crema de papa con maíz" or simply "creamy corn soup," while in South American countries, it can be found under names like "locro de papa" or "creamy corn soup with bacon." Although each region adds its own particular touch, the combination of potato, bacon, and corn creates a mix of sweet and savory flavors that has won over palates through time.
The recipe has evolved with the incorporation of canned cream soups, making its preparation easier without losing the richness of its traditional ingredients. Thus, this soup represents a union between traditional home cooking and modern practicality.
How to prepare Walter S.'s creamy potato, bacon, and corn soup
This creamy soup combines the smooth texture of potatoes with the intense flavor of crispy bacon and the sweetness of corn, making it ideal for a comforting and nutritious meal. Below, we show you how to prepare it step by step with easy-to-find ingredients.
Ingredients:
Bacon, potatoes, onion, pepper, cream of chicken soup, cream of celery soup, corn, marjoram, and milk.
Preparation steps:
1. Cook the bacon in a skillet until crispy. Add the onions and cook until tender. Drain both on paper towels to remove excess fat.
2. Place the potatoes and celery in a large pot and add enough water to cover them slightly. Boil until almost tender, but do not drain the water.
3. Add the bacon, onions, cream of chicken soup, cream of celery soup, corn, marjoram, pepper, and milk to the pot. Simmer for half an hour to allow the flavors to blend deliciously.
4. Serve hot and enjoy a creamy soup, full of flavor and perfect for any occasion.
