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 Tip
Vegetable Selection
Many vegetables are available year round thanks to extended growing seasons and storage facilities.
Soup Making Tip
Vegetable Preparation
In most cases, rinsing vegetables in cold water briefly is all that is needed before slicing or dicing.
