BACON CORN SOUP

By sharon_rm2010

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Ingredients

• 4 bacon strips
• 1 cup chopped onion
• 2 cups water
• 1-1/2 cups diced peeled potatoes
• 1 tsp chicken bouillon granules
• 1/4 cup all purpose flour
• 2 cups milk, divided
• 1 cup half and half cream
• 1 package (16 oz.) frozen corn
• 8 ounces process American cheese, cubed
• salt and pepper to taste

Preparation

Step 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. In a small bowl, combine flour and 1/4 cup milk until smooth. Add 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.