It's about that time of year again when we are in sandwich heaven. With the weather looking so lovely, who wants to be stuck in the kitchen long?
This recipe makes a delicious, hearty soup that can be pared with your favorite sandwich.
2 tablespoons of butter
6 slices bacon strips, chopped
1/2 cup red onion onion
1 can (14-3/4 ounces) cream-style corn
14 oz. can corn
1 can (12 ounces) evaporated milk
2 tab. flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 teaspoon dried parsley
In a large skillet melt butter, cook bacon and onion over medium heat until crisp, add flour, salt, pepper, and cayenne pepper to skillet, mix thoroughly. Add milk; cook and stir until thickened. Transfer to slow cooker; add remaining ingredients. Cover and cook on low from 3 to 4 hours.
This recipe makes a delicious, hearty soup that can be pared with your favorite sandwich.
2 tablespoons of butter
6 slices bacon strips, chopped
1/2 cup red onion onion
1 can (14-3/4 ounces) cream-style corn
14 oz. can corn
1 can (12 ounces) evaporated milk
2 tab. flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 teaspoon dried parsley
In a large skillet melt butter, cook bacon and onion over medium heat until crisp, add flour, salt, pepper, and cayenne pepper to skillet, mix thoroughly. Add milk; cook and stir until thickened. Transfer to slow cooker; add remaining ingredients. Cover and cook on low from 3 to 4 hours.
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