Corn and Bacon Soup from Southern Living |
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Prep Time: 15 Minutes Cook Time: 42 Minutes |
Ready In: 57 Minutes Servings: 4 |
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This is a corn-potato soup that is delicious! You can substitute 3 cups of frozen country-style hash browns for potatoes. Ingredients:
4 slices bacon |
1 medium onion, chopped |
1/2 green bell pepper, chopped |
1 garlic clove, minced |
2 tablespoons all-purpose flour |
2 medium baking potatoes, peeled and cubed (about 3 cups) |
4 cups chicken broth |
1 (16 ounce) package frozen whole kernel corn |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10 ounce) can ro-tel diced tomatoes with peppers |
1 cup shredded sharp cheddar cheese |
salt |
Directions:
1. Cook bacon in Dutch oven over medium heat for 5 minutes or until crisp.
2. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven.
3. Crumble bacon.
4. Saute onion, bell pepper, and garlic in hot drippings over medium-high heat for 5 minutes or until tender.
5. Add flour and cook, stirring constantly, 1 minute.
6. Stir in potatoes and next 4 ingredients, and bring to a boil.
7. Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender.
8. Stir in tomatoes and green chilies and cheese; simmer 1 minute or until cheese is melted.
9. Season with salt to taste.
10. Serve with crumbled bacon.
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