Corn and Bacon Soup

Ingredients

• 4 slices of bacon
• 1 medium onion, chopped
• ½ green bell pepper, chopped
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 2 medium-size baking potatoes, peeled and cubed
• 4 cups chicken broth
• 16 oz frozen whole kernel corn
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 10 oz. can diced tomatoes and green chiles (we call that Ro-Tel in this part of the country)
• 1 cup sharp cheddar cheese, shredded

Directions:

1. Cook bacon in Dutch oven over medium heat for 5 minutes or until crisp.
2. Remove bacon and drain on paper towels, reserving drippings in the Dutch oven.
3. Crumble bacon
4. Saute oven, bell pepper, and garlic in hot drippings over medium-high head 5 minutes or until tender.
5. Add flour and cook, stirring constantly for 1 minute.
6. Stir in potatoes, chicken broth, corn, and seasonings.
7. Bring to a boil.
8. Reduce heat to low and simmer for 30 minutes or until tender, stir often
9. Stir in tomatoes and green chiles and cheese.
10. Simmer 1 minute or until cheese is melted.
11. Season with salt to taste.
12. Top with crumbled bacon.

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