Ingredients
8 slices bacon
2 medium onions, chopped
4 carrots, sliced
4 ribs celery, sliced
1 whole bay leaf (or 1 teas., crumbled)
4 lbs. potatoes, peeled and cut into 1" dice
4 cups chicken broth
4 cups milk
4 cups, fresh or frozen baby corn kernels
Cayenne Pepper to taste
2 cups grated cheddar cheese
Preparation
Cook bacon in a large heavy skillet over medium heat until crisp. Transfer to paper towels to drain. Crumble and reserve.
In reserved fat add onion, carrot, celery, and bay leaf and saute until vegetables begin to soften, 5 to 10 minutes. Add potato and broth (transfer to a large pot if needed), bring to a boil. Reduce heat and simmer, covered, until potatoes are tender. Add milk and corn and season to taste with cayenne pepper. Add cheddar cheese in batches, stirring constantly until melted, but do not allow to boil. Serve with crumbled bacon.
If desired, to make a thicker soup, sprinkle vegetables with 2 tablespoons of flour and saute 2-3 minutes before adding potatoes and stock.
