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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I found this in the fall TOH magazine. It looks awesome. I havent tried yet but I will as soon as it starts getting cold outside.I will probably use more bacon than what the recipe calls for but its up to you. Ingredients:
2 slices bacon, diced |
1/4 cup chopped onion |
1 medium red potatoes, diced |
1 cup milk |
1 carrot, thinly sliced |
1/2 cup water |
3/4 teaspoon chicken bouillon granule |
2/3 cup frozen corn |
1/8 teaspoon pepper |
2 1/2 teaspoons all-purpose flour |
2 tablespoons cold water |
3/4 cup shredded cheddar cheese |
Directions:
1. In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
2. Drain,reserving 1 teaspoon drippings.
3. In the drippings,saute onion until tender.
4. Add potato,carrot,water and bouillon.
5. Bring to a boil.
6. Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
7. Stir in the milk,corn and pepper.
8. Cook 5 min longer.
9. Combine flour and cold water until smooth;gradually whisk into soup.
10. Bring to a boil;cook and stir for 1-2 min or until thickened.
11. Remove from heat;stir in cheese until melted.
12. Sprinkle with the bacon.
13. Enjoy!
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