This soup is bursting with so many flavors...sure to become one of your family favorites!
Ingredients:
4 pieces maple flavored bacon
1 red bell pepper, chopped fine
1 yellow onion, chopped fine
2 tbsp. minced garlic
2 tbsp. flour
2 large potatoes, peeled and cubed
3 cans chicken broth
16 oz. frozen whole kernel corn
1 (10 ounce) can tomatoes and green chiles
1 cup shredded Monterey Jack cheese (you could also use a Monterey Jack /cheddar blend)
salt and pepper to taste
Directions:
Cook bacon in Dutch oven. Remove bacon, leaving drippings in the pot, and crumble. Set bacon aside.
Saute red bell pepper, onion and garlic in the bacon drippings for about five minutes over medium-high heat until tender.
Add flour and stir constantly for about a minute.
Add potatoes, corn and chicken broth. Bring to a rolling boil. Reduce heat to low and simmer for twenty minutes or until potatoes are tender.
Stir in tomatoes and chiles and simmer for additional five minutes.
Add cheese and cook for another couple minutes, or until the cheese is melted.
Serve with crumbled bacon on top.
