1 lb bacon
4 tbs butter
1/2 c flour
2 c water
5 c milk
1 heaping tbs chicken base
1 large onion, minced
6 garlic cloves, minced
4 red potatoes, diced into small cubes
2 cans corn, drained (or about 3 c frozen corn)
Extra bacon and shredded cheese as garnish
Fry bacon until crispy, drain and crumble. Meanwhile, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base and bring to a simmer. Add potatoes, onions, and garlic and simmer (but don't boil!), stirring very frequently, for about 20 minutes, or until potatoes are tender. Add bacon and corn and heat through. Add salt as needed (start with 1/2 tsp and then taste).
Sprinkle with extra bacon and cheese if desired.
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