Ingredients
The following ingredients have 4 Servings
- 10 bacon strips, (diced)
- 1 large onion, (chopped)
- 1 cup diced carrots
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1-1/2 cups water
- 2-1/2 cups cubed potatoes
- 1 can (15.25 ounces) whole kernel corn, (drained)
- 2 teaspoons chicken bouillon granules
- 1/4 teaspoon pepper
- 3 cups shredded cheddar cheese
- 2 cups cooked ham, ( drained)
- 6 small round bread loaves (about 8 ounces each, optional)
- 1 egg white, (lightly beaten)
Instruction
- Preheat oven to 375° F.
- In a Dutch oven, cook the bacon over medium heat until crisp. Remove to paper towels to drain.
- In the same pan, using the bacon drippings, saute the onion and carrots until tender. Blend in the flour and slowly add milk and water.
- Bring the mixture to a boil; stirring constantly until thickened.
- Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. Add cheese and ham and bacon; heat until cheese is melted.
- For the bread bowl, cut out the center, leaving the bottom of the bread loaf untouched (creating a hollowed out well to serve soup in). Brush lightly with egg and bake for 5 minutes in preheated oven.
- Remove bread bowl from oven and pour soup into the well.
- Serve immediately.
