Sunday I tired out a brand new recipe which I found here. I made a few changes based on personal preference, so I've typed those changes in red.
Ingredients:
2 Tablespoons butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cup milk (skim or 1% works just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 teaspoons chicken base
1/2 lb. bacon (optional) I used about 1/4 lb ham
1/4 cup all-purpose flour
1 cup water
2 1/2 cup milk (skim or 1% works just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 teaspoons chicken base
1/2 lb. bacon (optional) I used about 1/4 lb ham
1 onion, minced I used only 1/2 onion and it was PLENTY
2 red potatoes, diced into small cubes, skin optional
2-3 cloves garlic, minced
1 can corn, drained
Salt and pepper to taste (you'll need a considerable amount of salt--probably at least 1/4 tsp. More about this later) I added about 1/8 teaspoon pepper and just under 1/4 teaspoon salt
A few dashes of hot sauce (like Tabasco or Cholula) I did about 8 dashes of Chipotle Tabasco, plus a couple of dashes of Paprika to add some smokiness.
2 red potatoes, diced into small cubes, skin optional
2-3 cloves garlic, minced
1 can corn, drained
Salt and pepper to taste (you'll need a considerable amount of salt--probably at least 1/4 tsp. More about this later) I added about 1/8 teaspoon pepper and just under 1/4 teaspoon salt
A few dashes of hot sauce (like Tabasco or Cholula) I did about 8 dashes of Chipotle Tabasco, plus a couple of dashes of Paprika to add some smokiness.
Fry bacon until crisp. In the meantime, melt butter over medium-low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. (This took considerably longer for me.)
Add crumbled bacon (or ham) and corn and heat through. Add hot sauce and salt and pepper to taste. The bacon (or ham) will affect the salt content, so give it a few minutes then taste again and add more if needed.
Ladle into bowls, sprinkle with extra bacon and/or cheese if you wish.
Sorry no photos but we LOVED this soup!! I think its the best soup I've ever made and will definitely be making it again.
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