Ingredients:
6 -8 bacon, strips
1 medium onions, chopped
1 tablespoon fresh minced garlic
2 cups water
2 medium potatoes, peeled and chopped
1 -2 teaspoon chicken bouillon granules
1/4 cup flour
1 cup half-and-half
2 cups milk, divided
1 (16 ounce) packages frozen corn
8 -9 ounces Velveeta cheese, cubed
seasoning salt (to taste) or white salt ( to taste)
fresh ground black pepper ( to taste)
Directions:
In a saucepan cook bacon until crisp; remove, crumble then set aside.
To the drippings in the saucepan saute onion and garlic until tender (about 3 minutes).
Add water, potatoes and bouillon granules; cover and simmer until potatoes are tender.
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.
Reduce heat add cheese and bacon cook and stir until cheese is melted.
Season with salt and pepper.
Servings: 6-8
Time preparation: 25 min.
Time total: 35 min.