3 medium/large potatoes
2 chicken stock cubes - the new gelatin kind
8-10 cups water - enough to cover your potatoes and a little more
Package of Bacon
1 small onion
1 can evaporated milk
2 large cans of creamed corn
1 large can of niblets or peaches n cream cord
3/4 cup of flour
1 1/2 cups of half and half cream
seasoning salt
pepper
onion powder
garlic powder
celery salt
cayenne
cajun seasoning
ms dash table blend

1.peel and dice potatoes, throw in pot with water, turn on high to boil.
2.dice bacon and fry in frying pan, add onion, cook till browned, drain, layout on a plate with paper towel and pat off excess bacon fat.
3. Once potatoes become "soft" add bacon and onion, stir, add all corn and stir. Turn down soup to medium
4. Add can of evaporated milk
5. Add seasoning, taste, adjust as needed.
6. whisk, shake, blend ect. flour into half and half. Stir into soup.
7. Turn up heat. Stirring softly until boiling to cook out the flour.

Serve :)


Serving Size: makes 12+ 2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user BEHINDALENS.

 

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