BACON CORN SOUP

Bacon Corn Soup image

Our church eats together every Sunday, and that's where I got this recipe. Farmland surrounds us, so this recipe with its flavorful vegetables represents our area well.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6-8 servings (about 2 quarts).

Number Of Ingredients 11

Ingredients

4 bacon strips
1 cup chopped onion
2 cups water
1-1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces Velveeta, cubed
Salt and pepper to taste

Steps:

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 the 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.

Nutrition Facts : Calories 331 calories, Fat 19g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 574mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.