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Prep Time: 15 Minutes Cook Time: 42 Minutes |
Ready In: 57 Minutes Servings: 1 |
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We do not recommend freezing this recipe because it becomes too grainy. Ingredients:
4 bacon slices |
1 medium onion, chopped (about 1 cup) |
1/2 green bell pepper, chopped (about 1 cup) |
1 garlic clove, minced |
2 tablespoons all-purpose flour |
2 medium-size baking potatoes, peeled and cubed (about 3 cups) |
4 cups chicken broth |
1 (16-oz.) package frozen whole kernel corn |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10-oz.) can diced tomatoes and green chiles |
1 cup (4 oz.) shredded sharp cheddar cheese |
salt to taste |
Directions:
1. Cook bacon in a Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
2. Sauté onion, bell pepper, and garlic in hot drippings over medium-high heat 5 minutes or until tender. Add flour, and cook, stirring constantly, 1 minute.
3. Stir in potatoes and next 4 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender.
4. Stir in tomatoes and green chiles and cheese; simmer 1 minute or until cheese is melted. Season with salt to taste. Serve with crumbled bacon.
5. *3 cups frozen country-style hash browns may be substituted.
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