North Memphis-Inspired Sweet Corn and Collard Green Soup
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 soups ready in about 45 minutes pairs chopped bacon, medium, diced yellow onion, minced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Heat through for 3 minutes, adjust seasoning as needed, and serve warm.
Frequently asked questions
How long does North Memphis-Inspired Sweet Corn and Collard Green Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover North Memphis-Inspired Sweet Corn and Collard Green Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bacon from drying out.
Can I substitute ingredients in North Memphis-Inspired Sweet Corn and Collard Green Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale North Memphis-Inspired Sweet Corn and Collard Green Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with North Memphis-Inspired Sweet Corn and Collard Green Soup?
Southern American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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