Corn-and-Bacon Soup

We do not recommend freezing this recipe because it becomes too grainy.

Yield:

Makes about 8 cups

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 42 Minutes

Ingredients

4 bacon slices
1 medium onion, chopped (about 1 cup)
1/2 green bell pepper, chopped (about 1 cup)
1 garlic clove, minced
2 tablespoons all-purpose flour
2 medium-size baking potatoes, peeled and cubed (about 3 cups)*
4 cups chicken broth
1 (16-oz.) package frozen whole kernel corn
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10-oz.) can diced tomatoes and green chiles
1 cup (4 oz.) shredded sharp Cheddar cheese
Salt to taste

Preparation

1. Cook bacon in a Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.

2. Sauté onion, bell pepper, and garlic in hot drippings over medium-high heat 5 minutes or until tender. Add flour, and cook, stirring constantly, 1 minute.

3. Stir in potatoes and next 4 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender.

4. Stir in tomatoes and green chiles and cheese; simmer 1 minute or until cheese is melted. Season with salt to taste. Serve with crumbled bacon.

*3 cups frozen country-style hash browns may be substituted.

Note:

Georgie O'Neill-Massa, Georgetown, Florida,

September 2008