Potato Corn Soup
Serves: 6 servings
 
Ingredients
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ⅓ cup red pepper, diced
  • 1 Tbsp bacon drippings
  • 1 cup water, divided
  • 16 oz chicken broth
  • 1½ cups frozen corn
  • 1½ cups frozen hash brown shredded potatoes
  • 8 slices bacon, fried crisp and crumbled
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp corn starch
  • 1½ cups shredded cheddar cheese
  • 1 cup half and half cream
  • ¼ tsp black pepper dash cayenne pepper Parsley for garnish
Instructions
  1. In a Dutch oven, cook bacon and set aside leaving 1 Tbsp of drippings in the pan.
  2. In the same pan sauté onion, celery and red pepper in bacon drippings.
  3. Add ½ cup water, chicken broth, corn and hashbrowns.
  4. Whisk together Saco Cultured Buttermilk Blend, cornstarch and ½ cup water.
  5. While stirring, add to the soup mixture.
  6. Bring to a boil to thicken while stirring, then simmer.
  7. Add half of the bacon crumbles, cheese, Half and Half and seasonings.
  8. Simmer 5 minutes.
  9. Garnish with remainder of bacon crumbles and parsley.
Recipe by SacoFoods at http://www.sacofoods.com/potato-corn-soup/