Ingredients:
6 rashers of crisp Bacon, chopped
1 white Onion, diced
* ¼ cup Flour salt and pepper to taste
1
cup Heavy Cream
2 (14 oz.) cans Chicken Broth * ½ cup Ham, diced
4 med. Red Potatoes, cubed and cooked
2
cups frozen corn * ½ cup
Cheddar Cheese, grated
Directions:
Cook bacon until crispy.
Remove bacon from pan and set aside.
Add onion to the bacon grease and cook until tender. Return bacon to pan. Cook over medium heat. Stir in flour, salt and pepper. Slowly stir in heavy cream to make your
roux. Cook for 2 minutes. Stir in broth, ham, cooked potatoes and
corn. Reduce heat and simmer, stirring
often for 20 minutes. Remove 2 cups of the soup and blend it in the blender,
then stir it back into the soup. This
makes the soup a bit thicker.
Add the cheese in the last 5 minutes of cooking
time. Serve with warm bread.
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