Cooking Instructions
- 1
Cook bacon over medium heat. Until crisp. Don't over cook. Remove bacon and drain on paper towels. Wipe some of the grease out from the pan.
- 2
Then add onions and garlic to the same pot and cook over medium heat until softened, 3-4 minutes.
- 3
Stir in chicken broth, cooked bacon, potatoes and carrots. Put a lid on and simmer until veggies are tender about 15-20 minutes. Stir occasionally.
- 4
Stir in milk, heavy whipping cream, corn, chili powder, celery seed and pepper and heat until simmering. Meanwhile, toss shredded cheeses with flour in a bowl.
- 5
Take the pot off the heat. Slowly add cheese to the soup, stirring constantly until the cheese is melted.
- 6
Taste and season with salt and pepper. ➡️ note: if your soup is to thick, you can add more milk or stock to thin it out. Be sure to adjust the seasoning accordingly though.
- 7
Serve warm. Top with parsley, sour cream, garlic powder, onion powder, extra cheese or extra bacon.
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