Corn really stars in this delectable recipe—it hits the spot whenever you crave a rich, hearty soup. Another “let’s try this recipe” that has become a favorite of mine. I make up a crock pot full each year before school starts, freeze lunch sizes and enjoy some quick, delicious soup on my break.
2 chicken bouillon cubes
1 cup hot water
5 bacon strips
1 cup chopped green pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups fresh or frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1-1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil
Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside.
In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth.
Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield: 6-8 servings (2 quarts).
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