This soup has all my fall feels going on! It is so delicious and hearty! Every one of the kids enjoyed it-including Branden. LOL!
Fall is my very favorite time of year, every spring I think to myself, ‘how could I ever want fall to come?’ Then summer lasts forever and I’m so anxious to have it cool down and I can’t wait for the pumpkins, leaves, and the scents of fall! With fall in full swing around here this was just what we needed!
6-8 ounces bacon (1/2 package)
2 Tbsp butter
1/4 C all purpose flour
1 C water
2 1/4 C milk
2 chicken bouillon cubes or 2 tsp chicken base
2 red potatoes
3/4 C minced onion
2-3 cloves garlic, minced
1 (14 oz.) can corner about 1 1/2 cups frozen fresh corn
A few dashes of hot sauce-tabasco or cholula
optional garnishes-extra crumbled bacon, shredded cheese
- Cook bacon until crisp.
- While the bacon is cooking, melt the butter over low heat in a soup pot. When melted, add 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. Add milk and chicken bouillon or base and bring to a simmer. Add potatoes, onion, and garlic, and simmer (but don’t boil), stirring very frequently, for about 2o minutes or until potatoes are tender.
- Crumble the bacon and add to soup along with the corn. Heat through. Add a few drops of hot sauce and then salt to taste. Start with about 1/2 tsp, give it a few minutes, and then add more if you need it.
- Ladle into bowl and sprinkle with cheese and extra bacon if desired.
**I always add more bacon and potatoes than the recipe says, I also doubled the milk and chicken bouillon. made it more soupy instead of so hearty!
Leave a comment and let me know if you tried this and if you like it!! Its such a delicious recipe, one I have been making for years!