When you're frying up a pan of bacon for breakfast, set 4 strips and a little of the grease to the side for this yummy Bacon Corn Soup. How can you go wrong with bacon, potatoes, corn and cheese? Yum, yum!
- 4 bacon strips
- 1 chopped onion
- 2 c. water
- 1-1/2 cups diced, peeled potatoes
- 1 tsp. chicken bouillon granules
- ¼ cup all-purpose flour
- 1 cup half and half cream
- 2 cups milk, divided
- 1 package (16 oz.) frozen corn
- 8 oz. Velveeta, cubed
- Salt and pepper to taste
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. Sauté onions in the drippings 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 the soup and 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. Makes 6-8 servings or about 2 quarts.