Ingredients
1 (1 lb) package bacon
1/2 cup minced celery
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced green pepper
1 - 1 1/2 cup canned corn niblet
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups half-and-half
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In a large heavy bottom soup pot cook bacon until browned and crisp. Remove and pour off 1/2 of the drippings. Cook the veggies over medium heat for around 5 minutes or until tender. Blendnd the flour, salt and pepper. Slowly stir in the half and half, milk and broth. Add 1/2 of the cooked bacon, crumbled. Cover and cook until thick and bubbly, stirring occasionally for 15 minutes. Add the cheese stirring untel melted and well blended. Crumble remaining bacon and garnish the soup.
RecipeNLG
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese