Ingredients

The following ingredients have 10 Servings
  • 6 c of fresh or frozen corn
  • 1 yellow onion (chopped)
  • 1 c. chopped red and orange bell pepper
  • 1 T olive oil
  • 64 oz. boxes of Chicken stock (2 QT total)
  • 2 c. peeled and diced potato
  • 3 T butter
  • 3 T flour
  • 3 c milk
  • 1/2 c bacon crumbles

Instruction

  • In a large dutch oven heat oil over med heat
  • cook onion and bell pepper until softened
  • stir in potato, corn and chicken stock
  • bring to a boil, then reduce to a simmer
  • cook for 10 to 20 min until potatoes are tender
  • in a small sauce pan over med heat melt butter
  • whisk in flour until smooth and cook for a minute or two to cook the flour
  • add milk and simmer until thick
  • add to the soup and stir until combined
  • add bacon crumbles to the soup and serve