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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
2 bacon strips, diced |
1/4 cup(s) chopped onion |
1 medium red potato, cubed |
1 small carrot, halved lengthwise and thinly sliced |
1/4 cup(s) water |
3/4 teaspoon(s) chicken bouillon granules |
1 cup(s) milk |
2/3 cup(s) frozen corn |
1/8 teaspoon(s) pepper |
2 1/2 teaspoon(s) all-purpose flour |
2 tablespoon(s) cold water |
3/4 cup(s) shredded cheddar cheese |
Directions:
1. • In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
2. • Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
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