Bacon Corn Soup

Name: Bacon Corn Soup
Ingredients: 4 bacon strips; 1 cup chopped onion; 2 cups water; 1-1/2 cups diced peeled potatoes; 1 teaspoon chicken bouillon granules; 1/4 cup all-purpose flour; 2 cups milk, divided; 1 cup half-and-half cream; 1 package (16 ounces) frozen corn; 8 ounces Velveeta, cubed; Salt and pepper to taste

11 ingredients

2 steps

Ingredients

4 bacon strips
1 cup chopped onion
2 cups water
1-1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces Velveeta, cubed
Salt and pepper to taste

Directions

1

In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender.
2

In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.