This one’s pretty much Margie’s recipe. It’s actually scaled down from a large group recipe (great for luncheons), and makes the house smell great. Entered by Dave the Husband as a public service.
Ingredients:
4 oz. Bacon (diced)
½ Onion (diced)
¾ tsp. Thyme
¾ tsp. Sea Salt
2 tbsp. Flour
1 pint Chicken Broth
1-1/8 lbs. Canned Corn
½ large Idaho Potato
½ c.Heavy Cream
Instructions:
- Brown bacon until almost crisp.
- Add onions and sauté until tender.
- Stir in seasoning until fragrant.
- Add flour and cook slightly.
- Slowly add half of broth while stirring. Cook until thickened.
- Add remaining broth and simmer 20 minutes.
- Microwave potato. When cool enough again to handle, peel and dice.
- Add corn and potatoes to soup and heat through.
- Remove from heat and stir in cream.
Serves 16.