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Bacon Corn Soup
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4 bacon strips
1 cup chopped onion
2 cups water
1-1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces process American cheese (Velveeta), cubed
Salt and pepper to taste
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside.
In the drippings, saute onion until tender. Add water, potatoes and bouillon;
cover and simmer until potatoes are tender. In a small bowl, combine flour and
1/4 cup milk until smooth. Add flour mixture, cream, corn and remaining milk to
soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce
heat; add cheese and bacon. Cook and stir until cheese is melted. Season with
salt and pepper.
Yield: 6-8 servings (about 2 quarts).
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |