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The Cook Stove / Soups
Bacon Corn Soup
4 bacon strips
1 cup chopped onion
2 cups water
1 ½ cups diced peeled potatoes
1 teaspoon chicken bouillon granules
¼ cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 package (16 oz.) frozen corn
8 ounces grated cheddar cheese
salt and pepper to taste |
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, sauté onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and ¼ 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.
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