4 Tbs butter
½ cup all-purpose flour
1 ¼ cup water
3 cups 1% milk
3 chicken bouillon cubes
5 red potatoes, diced
1 cup minced green onion
3-4 cloves garlic, minced
1 (14 oz) can corn, drained
hot sauce
salt and pepper to taste
Cook bacon until crisp. (I just use bacon that's leftover from BLTs or breakfast for dinner) While bacon is cooking, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a ball. Add water slowly and whisk until completely combined without lumps. Continue whisking, add milk and chicken bouillon and bring to a simmer. Add potatoes, onion and garlic.
Simmer but don’t boil, stirring frequently for about 20 minutes, or until potatoes are tender. Crumble bacon and add to soup with corn. Heat through. Add a few drops of hot sauce and salt to taste. Can serve with cheese and extra bacon.
Delicious in bread bowls or with Cheesy Biscuits.
Serves 4 (Original recipe on Our Best Bites)
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