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Corn and Bacon Soup
Course
Side Dish, Soup
Servings
8
Ingredients
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
Instructions
Combine potatoes, carrots and water. Cover and cook until vegetables are tender.
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.
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.
Add corn; heat through. Just before serving sprinkle with bacon.