| | 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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| 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 |
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