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PERFECT for those cooler days of the season and awesome with some crusty rolls or fresh bread. You will love it! It combines the changing colors of the season with warm fuzzy comfort food – it’s hearty enough to be a meal by itself. Enjoy!
1 small onion, diced
8 slices bacon
1 can corn (whole kernel)
4 whole carrots or 1 can diced carrots
8 oz brick of cheddar cheese, grated **see note below
8-10 cups chicken broth
In one pan, saute onion in a little olive oil. Add to large pot. Put bacon slices in onion pan and cook until crisp, pat dry and dice/crumble – add to large pot. Peel and dice potatoes and raw carrots (if using canned carrots – don’t add them until you add the corn) – add to large pot with chicken broth. Simmer until veggies are tender.
Reduce heat until soup is no longer bubbling**this is important as cheese does not boil!!!! It will clump, stick to the veggies and be a very undesirable consistency. Add corn (and canned carrots). Gradually add in cheddar cheese, stirring as you go.
**You can’t use pre-shredded cheese in a bag, they add preservatives to it that make the cheese “clump” when you stir it in.
This is super yummy!