Ingredients
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1 (1 lb) package bacon
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1/2 cup minced celery
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1/2 cup minced onion
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1/2 cup minced green pepper
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1/3 cup flour
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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2 cups half-and-half
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1 cup milk
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1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
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2 cups shredded sharp cheddar cheese, not packed but not loose either
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1/2 cup minced carrot
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1 -1 1/2 cup canned corn niblet
Instructions
- In a large heavy bottom soup pot cook bacon until browned and crisp.
- Remove and pour off 1/2 of the drippings.
- Cook the veggies over medium heat for around 5 minutes or until tender.
- Blendnd the flour, salt and pepper.
- Slowly stir in the half and half, milk and broth.
- Add 1/2 of the cooked bacon, crumbled.
- Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
- Add the cheese stirring untel melted and well blended.
- Crumble remaining bacon and garnish the soup.