 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
OAMC. To freeze. From my food preservation group. Ingredients:
4 slices bacon |
1 onion, chopped |
2 garlic cloves, minced |
14 ounces creamed corn |
14 ounces condensed chicken broth |
1 cup frozen corn |
1 cup water |
2 cups frozen hash brown potatoes, thawed |
Directions:
1. In large saucepan, cook bacon until crisp. Remove cooked bacon, drain on paper towels, and crumble. Cook onion in bacon drippings until crisp tender.
2. Add remaining ingredients, cover, bring to a boil, and simmer for 10-15 minutes. Add bacon and serve.
3. To freeze, cool soup quickly in refrigerator, then pour into plastic freezer
4. container. Attach a small freezer bag with the cooked bacon. Then freeze solid.
5. When ready to eat, place soup in saucepan with 1/4 cup water. Stir and heat until bubbly. Warm bacon in the microwave until crisp, then sprinkle over soup.
|
|