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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
2 tablespoon(s) all-purpose flour |
1/2 cup(s) chopped onion |
1 tablespoon(s) cooked bacon pieces |
1/2 cup(s) cubed, peeled potato |
1/4 cup(s) fat-free milk |
1 1/2 cup(s) fat-free milk |
1 10 oz. package(s) frozen whole kernel corn |
1 teaspoon(s) instant chicken bouillon granules |
2 tablespoon(s) non-fat dry milk powder |
1/3 cup(s) water |
1/8 teaspoon(s) white or black pepper |
Directions:
1. In a large saucepan, stir together corn, potato, onion, water, chicken bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally. Stir in the 1-1/2 cups milk.
2. In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. To serve, ladle into soup bowls. Sprinkle with bacon pieces.
3. Makes 4 side-dish or 2 main-dish servings.
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