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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my husband's favorite soup. He likes corn in everything. Ingredients:
3 slices bacon |
3 tablespoons onions (chopped) |
1 chicken bouillon cube |
1/4 cup boiling water |
1 (10 1/2 ounce) can cream of chicken soup |
1 (15 ounce) can cream-style corn |
2 cups milk |
1 dash salt |
1/4 teaspoon thyme |
1/2 teaspoon celery salt |
Directions:
1. Fry bacon till crispy in a large heavy sauce pot. Remove and crumble bacon; set aside.
2. Cook onions in drippings from bacon until tender but not brown.
3. Drain drippings from onions.
4. Dissolve bouillon in the 1/4 cup of boiling water.
5. Add to onion and then all remaining ingredients to pan.
6. Stirring, bring to a boil over low heat.
7. Serve hot.
8. May sprinkle with chopped parsley if you wish.
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