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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a wonderful Fall recipe. It is warm, filling and makes quite a bit. One of our favorite soups! Ingredients:
10 slices bacon, diced |
1 large onion, chopped |
1 cup carrot, diced |
3 tablespoons flour |
3 cups milk |
1 1/2 cups water |
1 (15 ounce) can corn, drained |
2 teaspoons chicken bouillon |
3 cups shredded cheddar cheese |
2 cups cooked ham, chopped |
2 1/2 cups cubed potatoes |
pepper |
Directions:
1. In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
2. Drain.
3. In the leftover drippings, saute onion and carrots until tender.
4. Stir in flour until blended.
5. Gradually add milk and water.
6. Bring to a boil.
7. Cook and stir for 2 minutes or until thickened.
8. Add the potatoes, corn, bouillon and pepper.
9. Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender.
10. Add cheese and ham.
11. Heat until cheese is melted.
12. Stir in bacon.
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