4 slices bacon
6 potatoes- diced1 onion- chopped
3 stalks celery-diced1 carrot-diced
2 chicken bouillon cubes+ 4 cups water
salt & pepper to taste
6-7 ears fresh corn
1-1/2 cups evaporated milk
3 T. butter
1 clove garlic-minced
1 bell pepper-diced
flour to thicken
Fry bacon, crumble and set aside. To pot (with bacon grease), add potatoes, onion, celery, carrot, bell pepper, garlic, salt & pepper. Add broth and cook until tender. Cut corn off cob and add to soup. Add milk and simmer until hot, thicken with flour if needed.
*Sprinkle with crumbled bacon and shredded cheddar cheese when serving.