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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Our church eats together every Sunday, and that's where I got this recipe. Farmland surrounds us, so this recipe with its flavorful vegetables represents our area well. Ingredients:
4 bacon strips |
1 cup chopped onion |
2 cups water |
1-1/2 cups diced peeled potatoes |
1 teaspoon chicken bouillon granules |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk, divided |
1 cup half-and-half cream |
1 package (16 ounces) frozen corn |
8 ounces process american cheese (velveeta), cubed |
salt and pepper to taste |
Directions:
1. In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender.
2. In a small bowl, combine flour and 1/4 cup milk until smooth. Add the 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 (about 2 quarts).
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