Prep 20 mins
Cook 40 mins
From Woman's World Magazine 10/26/04. Creamy, delicious and quick!
- 4 slices bacon
- 1⁄2 lb small red potato, cut into 1/2-inch pieces
- 2 large shallots, chopped, about 1/4 cup
- 1⁄4 cup all-purpose flour
- 4 cups milk
- 2 (11 ounce) cans corn kernels, drained
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- In large pot over medium-high heat cook bacon until crisp, 6-8 minutes; drain on paper towels. Crumble and reserve.
- To drippings in pot, add potatoes, cook, stirring occasionally, until lightly browned, about 12 minutes. Add shallots and flour; cook, stirring, until flour is absorbed, 1 minute. Add milk, corn, salt and cayenne.
- Increase heat to high; bring to boil. Reduce heat to medium; simmer until potatoes are tender, about 20 minutes. Stir in reserved bacon.
A blend of my normal potato soup and corn chowder this was an intriguing recipe to try. We thought it was very good as is but next time I make it I think I will sub one of the cans of corn with a can of creamed corn as I thought there were too many corn kernels in it and I will serve it with shredded cheddar cheese. Thank you for introducing me to a blend of two of my favorite soups.