2 Tbsp. butter
¼ cup
all-purpose flour
1 cup water
2½ cups milk
2 tsp. chicken
base
½ lb. bacon (optional)
1 small onion,
minced
2 red
potatoes, diced into small cubes
2-3 cloves
garlic, minced
1 can corn,
drained or about 1 1/2 C frozen fresh corn
Salt and
pepper to taste
A few dashes
of hot sauce
Fry bacon until crisp.
In the meantime, 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
little ball. Add water and whisk until completely combined and there are no
lumps.
Add milk and chicken base or bouillon and bring to a simmer.
Add potatoes, onions, and garlic, and simmer (but don’t
boil!), stirring very frequently, for about 20 minutes or until potatoes are
tender.
Add crumbled bacon and corn and heat through. Add a few drops
of hot sauce and then salt to taste.
Start with about ¼ tsp. salt, give it a few minutes, and then
add more if you need it.
Ladle into bowls and sprinkle with extra bacon and/or cheese
if you want. Serves 6-8.
This recipe can be found here.
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