 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I found this on the net last year-it's a great fall soup! Serve with a crisp apple salad and a hot loaf of bread. Ingredients:
1 (1 lb) package bacon |
1/2 cup minced celery |
1/2 cup minced onion |
1/2 cup minced carrot |
1/2 cup minced green pepper |
1 -1 1/2 cup canned corn niblet |
1/3 cup flour |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 cups half-and-half |
1 cup milk |
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth |
2 cups shredded sharp cheddar cheese, not packed but not loose either |
Directions:
1. In a large heavy bottom soup pot cook bacon until browned and crisp.
2. Remove and pour off 1/2 of the drippings.
3. Cook the veggies over medium heat for around 5 minutes or until tender.
4. Blendnd the flour, salt and pepper.
5. Slowly stir in the half and half, milk and broth.
6. Add 1/2 of the cooked bacon, crumbled.
7. Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
8. Add the cheese stirring untel melted and well blended.
9. Crumble remaining bacon and garnish the soup.
|
|