It’s cold here again…how about a nice soup to warm you up? We had this just a few days ago, and it definitely hit the spot!
6 slices bacon
3 cups corn (fresh or frozen)
1 medium onion, chopped
½ green sweet pepper, chopped
3 cups chicken broth
2 medium potatoes, cubed (with or without skins – your preference!)
½ teaspoon each of basil, oregano and parsley (or you can use an Italian spice blend)
Salt and pepper to taste
4 teaspoons flour
1 ½ cups milk
Cut bacon into ½ inch pieces. In stockpot, cook bacon pieces until just crisp. Remove bacon (reserving fat. Add onion and green pepper to the bacon fat in the stockpot. Sauté until veggies are soft and tender. Drain fat. Stir in chicken broth, corn and potatoes. Bring to a boil, then reduce heat, cover and simmer for about 20 minutes (until potato and corn are tender).
In a small bowl, combine flour, seasonings and about ½ cup of hot broth (from your stockpot) until smooth. Add flour mixture and milk to ingredients in stockpot. Cook and stir until slightly thick and bubbly. Stir in cooked bacon and ½ cup cheese (if desired) and heat through.
Pour into bowls and sprinkle with more cheddar. Serve with fresh, crusty bread, and eat to your heart’s content!