Cheesy Bacon Corn Soup

cooking time, does not include cooking the bacon, adjust ingredients to taste.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 6 -8  bacon, strips
• 1  medium onion, chopped
• 1  tablespoon  fresh minced garlic
• 2  cups water
• 2  medium potatoes, peeled and chopped
• 1 -2  teaspoon chicken bouillon granule
• 1⁄4 cup flour
• 1  cup half-and-half
• 2  cups milk, divided
• 1 (16 ounce) package frozen corn
• 8 -9  ounces Velveeta cheese, cubed
•  seasoning salt (to taste) or   white salt (to taste)
•  fresh ground black pepper (to taste)

Directions

1. In a saucepan cook bacon until crisp; remove, crumble then set aside.
2. To the drippings in the saucepan saute onion and garlic until tender (about 3 minutes).
3. Add water, potatoes and bouillon granules; cover and simmer until potatoes are tender.
4. In a small bowl combine/whisk flour with 1/4 cup milk until smooth; add flour mixture, half and half, corn and remaining milk to soup; bring to a light boil cook and stir for 2-3 mins, or until thickened.
5. Reduce heat add cheese and bacon cook and stir until cheese is melted.
6. Season with salt and pepper.