Ingredients Jump to Instructions ↓

  1. 4 bacon strips

  2. 1 chopped onion

  3. 2 c. water

  4. 1 1/2 cups diced, peeled potato es

  5. 1 tsp. chicken bouillon granules

  6. 1/4 cup all-purpose flour

  7. 1 cup half & half cream

  8. 2 cups milk , divided

  9. 1 package (16 oz.) frozen corn

  10. 8 oz. Velveeta, cubed

  11. Salt & pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. Saute onions in the drippings until tender. Add water, potatoes, and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and ¼ cup milk until smooth. Add flour mixture, cream, corn, and remaining milk to the soup and 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. Makes 6-8 servings or about 2 quarts.


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