Tuesday, September 30, 2008

Corn and Bacon Soup

4 bacon slices
1 med. onion, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
2 Tbsp. All purpose flour
2 medium sized baking potatoes, peeled and cubed (about 3 cups) OR you can use 3 cups frozen country style hash browns)
4 cups chicken broth
1 16 oz. pkg frozen whole kernel corn
1/2 tsp. salt
1/4 tsp. pepper
1 10 oz. can diced tomatoes adn green chiles
1 cup shredded sharp cheddar cheese
salt to taste

cook bacon in a Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Saute onion, bell pepper and garlic in hot drippings over medium -high heat until tender. Add flour and cook, stirring gently but constantly for one minutes. Stire in potatoes and next 4 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender. Stire in tomatoes and green chiles and cheese, simmer one minute or until cheese is melted. Season with salt to taste. Serve with crumbled bacon on top.

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