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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 pd bacon cut in 1/8th |
1 cup onion chopped |
1/2 cup celery chopped |
1/2 cup green pepper |
1/2 bay leaf crumbled |
2 tbs flour |
1 can whole corn |
1 can mexican corn |
3 cups milk |
1 3/4 tsp salt |
pepper to taste |
1 1/2 cups monterery jack cheese |
Directions:
1. Fry bacon,remove from pan. Pour off all but 3tbs fat. Add onion, elery, green pepper and bay leaf. Saute about 8 minutes or until tender. Mix in flour, add undrained corn, milk, salt and pepper. Cook, stirring until soup comes to a boil and slightly thickened.
2. Just before serving, stir in 1 cup cheese. Pass remaining cheese and bacon to spoon on top.
3. Cathy- I add more celery, whole ground pepper, more cans of corn, 1 each and red &/or yellow pepper.
4. /2 quarts. 4 dinner servings.
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