This recipe used to be on our old blog and when we switched things over it suddenly wasn’t there anymore, along with several other recipes. Sorry!
I have never had so many requests for a recipe like I have this one. I have been blown away, and I’m not surprised. It is just THAT good. I love all the flavors it brings and it just feels like fall. I made this last year and I got these super cute bread bowls from our local grocery store, Maceys. Pour the soup in and it looks so festive and cute. This recipe is ‘souper’ easy and tastes delicious. This would be a perfect meal to take into someone. Know someone that has just had a baby, or just had surgery, just got hurt and needs a great meal? Take this with some rolls and they will be sooo happy! Please let me know if you tried this recipe and what you thought of it!
6-8 oz bacon(1/2 package) Lets be honest cook the whole package.
2 tbsp butter
1/4 cup flour
1 cup water
2 1/2 cups milk
2 chicken bouillon cubes or 2 tsp chicken base
4 red potatoes, diced into small cubes
3/4 cup minced onion
2-3 cloves minced garlic
1(14oz) can corn, drained or 1 1/2 cups frozen corn
salt and pepper to taste
1. Cook bacon until crisp. After bacon sauté the onions until clear.
2. While the bacon is cooking, melt the butter over low heat in a soup pot. When melted add the flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps.
3. Add milk and chicken bouillon or base and bring to a simmer.
4. Add potatoes, onion, and garlic, and simmer (but don’t boil), stirring very frequently, for about 20-30 minutes or until potatoes are tender.
5. Crumble the bacon and add to soup along with the corn, heat through.
6. Ladle into bowls and sprinkle with cheese and extra bacon if desired.