Ingredients
Scale
- 2lbs potatoes, pealed and cut into 1/2 – 1 inch dice
- 1 lb bacon, diced
- 1 large onion, diced
- 4 tbsp flour
- 3 cups whole milk
- 1 cup heavy cream, 35%
- 1 can evaporated milk
- 3 cups chicken broth
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 2 X 14oz creamed corn
- 2 X 12oz can corn niblets
Instructions
- Place the potatoes in a pot, cover with water, boil until fork tender.
- Drain potatoes, divide, mash half. Set aside.
- Fry bacon until crisp, remove from pan.
- Add onions to bacon fat, sauté until beginning to soften.
- Transfer onions to a soup pot, add flour and cook until the flour begins to brown.
- Add the whole milk, heavy cream, evaporated milk and chicken broth.
- Season with the salt and pepper.
- Add the cooked bacon to the pot.
- Gently stir in both the mashed potatoes and the diced potatoes.
- Add the creamed corn and corn niblets.
- Gently heat through.
- Prep Time: 20 mins
- Cook Time: 30 minutes
- Category: Soups & Stews, Recipes