Cream of Bacon Corn Salsa Soup
Mixing cultures through food is a delicious trend that lets both professional chefs and home cooks get creative in the kitchen.
As a judge on Chopped Canada and the owner of two successful restaurants, acclaimed chef Antonio Park is an expert in fusion cuisine. Raised by Korean parents, Park grew up in Argentina before moving to Canada and later training in Japan. His culinary creations are a reflection of this culturally diverse background.
Pulling favourite flavour combinations from his heritage, Park loves to create unique recipes that inspire people to make their own creations, using ingredients and garnishes that suit their personal tastes. For colder days, try this tasty fusion soup.
Cream Of Bacon Corn Salsa Soup
Prep time: 15 minCook time: 20 minServes: 4
• 2 cans (568 ml) Campbells’s Condensed Cream of Bacon Soup
• 1 can (284 mL) milk
• 2 cups (500 ml) no salt added whole kernel corn
• 3 medium roma tomatoes, seeded and finely diced
• 1/2 cup (125 ml) finely chopped cilantro
• 1/2 cup (125ml) 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
1. In a large pot, combine Campbell’s Condensed Cream of Bacon Soup, milk and sweet corn. Boil over medium high heat for 5 minutes.
2. In a separate mixing bowl, combine all the fresh salsa ingredients.
3. Gently pour the hot soup mixture into serving bowls. Top soup with the salsa mix.
1. If available, garnish with 1 tbsp (15 mL) of crème fraiche, 1 tsp (5 mL) of olive oil and black pepper to taste
2. For extra flavour, add chopped cooked bacon and croutons to the soup before topping with the salsa.
3. 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.
Find more delicious recipes at www.cookwithcampbells.ca.
Chef Antonio Park’s recipes were developed and served exclusively at La Cantine Par Campbell’s in Montreal and The Cabin by Campbell’s in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.