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| Corn & Potato Soup
6 slices of bacon
1/2 cup of chopped onion
2 tablespoons of flour
1 teaspoon of salt
1 teaspoon of freshly ground pepper
3 cups of milk
1 cup of half and half
1 cup of cooked and diced potatoes
1 cup of cooked and diced carrots
3 cups of corn kernels, cooked or raw
Minced fresh parsley
Fry and crumble the bacon. Reserve 3 tablespoons of bacon grease in skillet. Sauté the onion in bacon grease until soft. Add flour. Stir in the salt and pepper. Add milk, half and half, potatoes and carrots. Cook until broth is thickened and smooth. Stir in corn and heat. For uncooked corn simmer for 10 minutes. Stir in crumbled bacon. Serve topped with parsley. Serves 4- 6 |
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