North Memphis-Inspired Sweet Corn and Collard Green Soup

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty and warming soup featuring sweet corn kernels and tender collard greens simmered in a flavorful broth with smoky bacon and aromatic spices. This Southern American-inspired soup recipe, ready in about 45 minutes, pairs bacon, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 slices, chopped bacon
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 4 cups, chopped fresh collard greens
• 2 cups (from about 3 ears) fresh corn kernels
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• to taste salt
• 1/4 tsp, optional red pepper flakes
• 1/2 cup heavy cream
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 4 chopped bacon slices and cook for 5-6 minutes until crispy and browned. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Step 2: Add 1 medium diced yellow onion to the pot and sauté in bacon fat for 4-5 minutes until translucent and fragrant. Stir in 3 minced garlic cloves and cook for 1 minute.
3. Step 3: Add 4 cups chopped collard greens and 2 cups fresh corn kernels to the pot. Stir well and cook for 3 minutes until greens begin to wilt.
4. Step 4: Pour in 4 cups chicken broth and add 1 tsp smoked paprika, 1/2 tsp black pepper, and salt to taste. Add 1/4 tsp red pepper flakes if using for heat. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to meld flavors.
5. Step 5: Use an immersion blender to partially puree the soup, leaving some texture from the corn and greens. Stir in 1/2 cup heavy cream and return the reserved crispy bacon to the pot.
6. Step 6: Heat through for 3 minutes, adjust seasoning as needed, and serve warm.