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Categories:Viewed: 91 - Published at: 6 years ago
Ingredients
- 4 tablespoons butter
- 6 tablespoons onions, chopped
- 1 cup celery, diced
- 2 1/2 cups hot water
- 6 medium potatoes, peeled and cubed
- 3 cups frozen corn
- 2 teaspoons salt
- pepper
- 3 tablespoons flour
- 1 quart half-and-half cream
- 1 cup monterey jack cheese, grated
- 6 pieces bacon, cooked to very crispy, crumbled
- 1 tablespoon parsley
Method
- On medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes).
- Add water, potato, corn and seasonings.
- Cover and simmer for 30 minutes.
- or until potatoes are barely tender.
- Whisk flour into 1 cup of half-n-half and stir into soup.
- Let thicken.
- Add remaining half-n-half.
- REDUCE HEAT to Low.
- Stir in cheese, parsley, and crumbled bacon until cheese is melted.
- Simmer for about 15 minutes.
- ,stirring on occasion until the soup has thickened to a creamy consistency.
- Add additional salt and pepper to taste as needed.
- Simmer additional 5 to 10 minute.
- Serve Hot.
