Corn and Bacon Soup
11 ingredients
8 steps
Ingredients
- 1 cup potato, pared and diced
- 1 cup carrot, peeled and sliced
- 6 slices bacon, cooked crisp (reserve 3 tablespoons drippings)
- 12 cup onion, peeled and chopped
- 2 tablespoons flour
- 2 teaspoons salt
- pepper, to taste
- 3 cups milk
- 1 cup half-and-half
- 2 (12 ounce) cans corn, drained (frozen is fine)
- parsley, for garnish (optional)
Directions
-
1Combine potatoes, carrots and 1/2 cup water in a saucepan.
-
2Cover and cook until tender; approximately 15 minutes.
-
3Crumble bacon; set aside.
-
4Saute onion in 3 tablespoons bacon drippings; blend in flour and seasonings.
-
5Blend in milk, half and half, potatoes, carrots and their liquid.
-
6Cook and stir until sauce is smooth and thickened.
-
7Add corn and heat through.
-
8Serve in bowls garnished with crumbled bacon and parsley.
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