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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I can't ever leave a recipe alone, I guess it's my creative nature.. Ingredients:
8 ounces thick sliced bacon |
2 tablespoons olive oil |
1/2 medium sweet onion, chopped |
1 teaspoon minced garlic |
2 tablespoons butter |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon coriander |
1 teaspoon tarragon |
3 cups medium diced potatoes |
6 cups chicken broth (i just added bulion to water.) |
1 cup half-and-half |
5 cups corn, kernals. (if you use frozen, i recommend supersweet white corn!) |
1 cup grated sharp cheddar cheese |
Directions:
1. Fry the bacon with the olive oil in the bottom of a big pot, (this makes a lot of soup!) until it's crispy, remove and save for later.
2. Add the chopped onions to the bacon fat and olive oil, add the butter too, simmer 'til the onions are translucent, add the garlic and cook a minute longer.
3. Add the flour, salt, pepper, coriander, and tarragon, cook for a couple of minutes.
4. Add the broth and potatoes and boil for 15 minutes or until the potatoes are tender.
5. Add the half and half, corn, and cheese, boil for another 5 minutes.
6. Chop the bacon and add the soup.
7. Enjoy!
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