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bacon onion flour water potato sage bay leaf instant nondairy creamer boiling water Cheddar cheese whole kernel corn salt pepper bacon
Viewed: 100 - Published at: 2 years agoIngredients
- 6 slices bacon
- 1 small onion, chopped
- 3 T. flour
- 2 c. water
- 1 c. chopped potato
- 3/4 t. sage
- 1 large bay leaf
- 1 c. instant nondairy creamer
- 1 c. boiling water
- 1 1/2 c. shredded Cheddar cheese
- 2 c. whole kernel corn
- 1 t. salt
- 1/8 t. pepper
- Crumbled bacon, parsley, chives for garnish
Method
- Fry bacon with onion in large saucepan until bacon is crisp and onion is tender, stirring frequently.
- Stir in flour.
- Cook for 1 minute.
- Add 2 cups water, potato, sage and bay leaf.
- Simmer, covered for 10 to 15 minutes or just until potatoes are tender. Remove bay leaf.
- Add creamer, 1 cup boiling water, cheese, corn, salt and pepper.
- Heat just to the boiling point, stirring until cheese is melted.
- Ladle into soup bowls.
- Sprinkle with crumbled bacon.
- Garnish with parsley and chives.
- Makes 6 servings.
