Bacon Corn Soup

• 4 bacon strips
• 1 cup chopped onion
• 2 cups water
• 1-1/2 cups diced peeled potatoes
• 1 teaspoon chicken bouillon granules
• 1/4 cup all-purpose flour
• 2 cups milk, divided
• 1 cup half-and-half cream
• 1 package (16 ounces) frozen corn
• 8 ounces Velveeta, cubed
• Salt and pepper to taste

1. In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender.
2. In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.

bacon strips, onion, water, potatoes, chicken bouillon granules, allpurpose, milk, cream, corn, salt

Taken from www.tasteofhome.com/recipes/bacon-corn-soup/ (may not work)