Cheese and Bacon Soup

I found this on the net last year-it's a great fall soup! Serve with a crisp apple salad and a hot loaf of bread.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 (1 lb) package bacon
• 1⁄2 cup  minced celery
• 1⁄2 cup  minced onion
• 1⁄2 cup  minced carrot
• 1⁄2 cup  minced green pepper
• 1 -1 1⁄2 cup canned corn niblet
• 1⁄3 cup flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  cups half-and-half
• 1  cup milk
• 1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
• 2  cups  shredded sharp cheddar cheese, not packed but not loose either

Directions

1. In a large heavy bottom soup pot cook bacon until browned and crisp.
2. Remove and pour off 1/2 of the drippings.
3. Cook the veggies over medium heat for around 5 minutes or until tender.
4. Blendnd the flour, salt and pepper.
5. Slowly stir in the half and half, milk and broth.
6. Add 1/2 of the cooked bacon, crumbled.
7. Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
8. Add the cheese stirring untel melted and well blended.
9. Crumble remaining bacon and garnish the soup.