This recipe makes me long for many chilly days!  Fill a large bowl with this delicious creamy corn and potato soup and take it outside to fully soak up this beautiful Southern fall!  Try this for your next game day crowd or for an easy weekend dinner.

Corn and Potato Soup (With Bacon)
2 32 ounce bags of frozen corn
4 slices of bacon
1 medium red onion, chopped
2 jalapeno chilies, seeded & finely chopped
1 teaspoon minced garlic
2 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
10 red potatoes, diced
2 15 ounce cans chicken broth
2 cups half and half
1 28 ounce can diced tomatoes

What to do:
Cook bacon in a large pot until browned, then transfer bacon to a plate with paper towels to drain.  Next add onion, jalapeno and garlic to bacon drippings and cook while stirring for about 5 minutes or until tender.  Stir in flour, salt and pepper and cook for 1 additional minute while continuing to stir.  Add potatoes, corn, broth, half and half to the pot and bring to a boil.  Reduce heat, cover and let pot simmer about 20 minutes until potatoes are tender.  Stir in tomatoes and heat through.  Serve with bacon crumbled on top.
Makes 10 servings.

Tips!
Sometimes I add diced ham to this soup to make it ever heartier for my dinner crowd!  Afraid of spice?  Don’t worry the pepper in this one only adds flavor – it’s not hot at all!

post and pictures by Sunshine