Recipe by tree luee dee
This is a wonderful Fall recipe. It came from a "Taste of Home" magazine. It is warm, filling and makes quite a bit. One of our favorite soups!
Top Review by Jen in Victoria, BC
A great soup. I made a few changes- omitted the bacon and carrots and used creamed corn instead of regular corn. The soup was quite thick so I had to add a bit more milk. This was a great way to use up some leftover ham!
- 10 slices bacon, diced
- 1 large onion, chopped
- 1 cup carrot, diced
- 3 tablespoons flour
- 3 cups milk
- 1 1⁄2 cups water
- 1 (15 ounce) can corn, drained
- 2 teaspoons chicken bouillon
- 3 cups shredded cheddar cheese
- 2 cups cooked ham, chopped
- 2 1⁄2 cups cubed potatoes
Directions See How It's Made
- In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
- In the leftover drippings, saute onion and carrots until tender.
- Stir in flour until blended.
- Gradually add milk and water.
- Bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Add the potatoes, corn, bouillon and pepper.
- Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender.
- Add cheese and ham.
- Heat until cheese is melted.
- Stir in bacon.