 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
cooking time, does not include cooking the bacon, adjust ingredients to taste. Ingredients:
6 -8 bacon, strips |
1 medium onion, chopped |
1 tablespoon fresh minced garlic |
2 cups water |
2 medium potatoes, peeled and chopped |
1 -2 teaspoon chicken bouillon granule |
1/4 cup flour |
1 cup half-and-half |
2 cups milk, divided |
1 (16 ounce) package frozen corn |
8 -9 ounces velveeta cheese, cubed |
seasoning salt (to taste) or white salt (to taste) |
fresh ground black pepper (to taste) |
Directions:
1. In a saucepan cook bacon until crisp; remove, crumble then set aside.
2. To the drippings in the saucepan saute onion and garlic until tender (about 3 minutes).
3. Add water, potatoes and bouillon granules; cover and simmer until potatoes are tender.
4. In a small bowl combine/whisk flour with 1/4 cup milk until smooth; add flour mixture, half and half, corn and remaining milk to soup; bring to a light boil cook and stir for 2-3 mins, or until thickened.
5. Reduce heat add cheese and bacon cook and stir until cheese is melted.
6. Season with salt and pepper.
|
|