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Bacon Corn Soup Soups Recipe

Ingredients
  • 4 slices bacon
  • 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 frozen corn (16 ounce pkg)
  • 8 ounces process American cheese, cubed
  • Salt and pepper to taste
Directions
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 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.
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