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Corn and Bacon Soup

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Corn and Bacon Soup

  • 1 cup potatoes (diced & pared)
  • 1 cup carrot (sliced)
  • 1/2 cup cold water
  • 6 slices bacon
  • 2 tablespoons flour
  • salt (to taste)
  • pepper (to taste)
  • 3 cups milk
  • 1 cup half and half
  • 24 ounces corn (whole kernel)
  • parsley (chopped)
  1. Combine potatoes, carrots and water. Cover and cook until vegetables are tender.
  2. Fry bacon until crisp. Drain bacon; crumble into bits and set aside, saving 3 tablespoons bacon drippings. Add onion to drippings; sauté until tender but not brown.
  3. Blend in flour; salt and pepper. Add milk, half and half, vegetables and vegetable liquid. Cook and stir until the sauce is smooth and thickened.
  4. Add corn; heat through. Just before serving sprinkle with bacon.

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Beth
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