Another recipe from Dianna. It’s become a family favorite. I make it quite often. Carrie loves my soups.

4 slice bacon
1 16 oz can whole corn
2 T butter or bacon fat
½ C shredded carrot
¼ C chopped onion
¼ tsp pepper
2 cans cream of potato soup
2 C half and half (or milk)
4 oz cheddar cheese, grated
2 oz provolone cheese, grated
dash Tabasco sauce

Fry bacon till crisp, reserve drippings. Drain corn, reserving liquid. Add enough water to make ¼ C. Bring to boil with bacon drippings, carrot, onion and pepper. Cover and simmer 10 minutes until carrots are beginning to soften. Stir in potato soup, milk, both cheeses and corn. Heat until cheese melts. Add Tabasco sauce. Crumble bacon over top when serving.

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