One of my favorite recipes, it's very easy to multiply, and freezes beautifully.
1 bacon strip, diced
1 medium onion, diced
1 can (14 1/2 oz.) chicken broth ( I use 2 cups of water and 2 bouillon cubes)
2 c. water
2 large potatoes, peeled and diced
1/2 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can whole kernel corn, drained
1 c. milk, divided
1/4 c. flour
In an 3 qt. saucepan, cook bacon until crisp; remove to towel to drain. Saute onion in drippings until tender. Eat bacon. Add broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes, or until potatoes are tender. Add salt and mix well. Add corn and 3/4 c. milk. Combine flour and remaining milk until smooth. Add to soup. Bring to a boil; cook and stir for 2 minutes, or until thickened.
I like to garnish with bacon (assuming I haven't eaten it) and a sprinkling of chives. Serves 6.
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2 comments:
Are you serious about eating the bacon??? You don't leave it in the soup?
I thought at first you must be completely joking, but then I realized you might just want the bacon grease for the soup and not the actual bacon. So maybe you do really eat the bacon and not include it??? :)
Anyway, it sounds yummy, and I'll print it out to try!
Mostly I think it's for the grease, and I do usually fry it up to put in the soup. Depends on how hungry I am at the time:0}
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