1 small onion, diced
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 c. flour
1 Pkg.(32. oz.) reduced-sodium Chicken or Vegetable Broth
2 c. cubed frozen hash-brown potatoes
3 c. fresh sweet corn, cut from the cob
1/2 c. heavy cream
1.) In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove from pan ans set aside.
2.) Discard all but 1 Tbs. of drippings and add onion, pepper, and nutmeg to pan. Cover and cook over low heat for 10 min. or until onion is soft. Stir in flour and cook 3 min. more. Whisk in broth and increase heat bringing to a boil. Reduce heat and simmer for 5 min. Stir in potatoes and corn and cook 5 min. more. Stir in cream and cooked bacon. Salt and pepper to taste. Makes 6 cups. (About 265 calories per cup)
This is one of my families favorite end of summer/fall suppers and best with fresh baked bread, yum.
Enjoy!