1/2 cup diced Bacon, cooked crisp and crumbled
4 medium Baking Potatoes, chopped
1/2 medium White Onion, chopped
2 cups Water
2-1/2 to 3 cups Cream-Style Corn
2 teaspoons Salt
Fresh Ground Black Pepper, to taste
2 cups Half-and-Half or Light Cream, scalded
Preparation:
1. Add chopped potatoes, chopped onion, water, cream corn, salt and pepper to stockpot.
2. Simmer over medium heat 20 minutes.
3. Stir in half-and-half.
4. Heat through but avoid boiling.
Soup Making Tips -
Vegetable Selection
Many vegetables are available year round thanks to extended growing seasons and storage facilities.
Soup Making Tips -
Vegetable Preparation
In most cases, rinsing vegetables in cold water briefly is all that is needed before slicing or dicing.
