Cheddar-bacon soup
4 strips bacon diced
1 cup chopped onion
4 cups
en Broth
3 tablespoons cornstarch
1/3 cup water
1 cup milk
1 can (12oz) corn kernels
½ teaspoon ground red pepper
Pinch nutmeg
2 cups sharp cheddar cheese, shredded
In a large saucepan, cook bacon over medium-high heat until crisp-about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add onion to saucepan, and cook until translucent about 5 min. Add
en broth; cover and heat until boiling. In a small bowl, mix cornstarch with water until smooth. Add ½ cup of the hot broth to the cornstarch and stir to blend. Add mixture to saucepan, and stir until well blended add milk corn kernels pepper and nutmeg to saucepan. Gradually stir in cheddar cheese ½ cup at a time letting one portion melt before adding the next one. Ladle into bowls, and top with reserved bacon. Makes 6 servings.
Cheddar-bacon soup
Trace
That sounds so yummy!!!!!!!.gif "groovy")
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