i love eating fresh corn in the summer time. i actually look for local farmers to buy the corn from. it is sweet, crunchy and delicious by itself with some butter, salt and pepper. i love to make my mom's fried corn recipe with it and my sweet corn and bacon salad recipe, too. but just as good in this soup. if you do not have fresh corn, feel free to sub canned. to lighten it up, consider turkey bacon.
- 5 slices bacon - chopped
- 1/4 cup flour -
- 1 onion - chopped
- 5 cups water -
- 5 chicken bouillon cubes -
- 3 large russet potatoes - unpeeled, diced
- 5 ears of fresh corn kernels - cut off the cob
- 1 cup carnation milk -
- 1/2 cup shredded sharp cheddar cheese -
preheat a large stockpot over medium high heat. add in the bacon. saute the bacon until crisp. remove the bacon with a slotted spoon to paper towels and set aside. add the onions and potatoes to the bacon drippings, season with salt/pepper to taste and cook for about 5 minutes, until the onions are soft. sprinkle the flour over the onion and potato mixture and stir, allowing the flour taste to cook off. slowly stir in the hot water and chicken bouillon cubes, scraping the bits off the bottom of the pan. bring the soup to a boil, then reduce the heat to a simmer. cook on low until the potatoes are tender, about 10 minutes. add in the corn, carnation milk and cheddar cheese. cook for 5 more minutes, until the cheese is melted and the flavors blend. taste, season with salt/pepper to taste (if needed). ladle into a bowl and garnish with reserved bacon.