Is it winter? Cause I’m wearing shorts. Sorry East Coast. That still doesn’t mean I can’t enjoy a bowl of piping hot soup. Winter is winter.
6 slices bacon
2 Tablespoons butter
½ onion chopped
2 Tablespoons flour
32 ounces chicken broth
1 (16 oz) bag frozen corn
1 cup heavy cream
1 teaspoon salt
Cook bacon in a large pot over medium high heat until crisp. Personally, I like to pre-cut my bacon into small pieces, it crisps up faster and then you don’t have to chop it at the end. Drain and set aside.
Pour off the bacon grease from the pot. Add the butter, and the onions. Saute until soft. Add the flour and cook for a few minutes.
Cut the potatoes into small chunks. Add in the chicken broth and the potatoes to the onion mixture and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about ten minutes.
Add the heavy cream and the corn. Stir together well, then add the cooked bacon back in. Simmer for another 5 minutes. Season with salt and pepper.
This is a tasty satisfying soup and really, who can deny the powers of bacon?