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Instructions
Toss
the potatoes and onions with oil until coated, then spread in a
single layer on baking sheets. Season with salt and pepper and
roast at 450F for approximately 20 minutes stirring occasionally
until golden brown.
Cut bacon into small pieces with kitchen shears and fry in soup
pot or Dutch oven. When not quite crisp add flour and stir for a
minute or two to combine with bacon fat and cook flour.
Add the potatoes and onions, chicken broth, mushroom soup,
bouillon cubes, and corn. Fresh corn is best if available. cut
cheese into thin slivers and toss with cornstarch to prevent
clumping in the soup. Heat to simmering, then add milk and cheese.
Notes - This recipe can be adjusted by playing with the amount of
flour, or the amounts of potatoes, onions, corn, and cheese.
Pepper Jack cheese varies in heat so start small and taste.
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