Makes 8 servings
5 cups water, boiling
2 cups chicken stock/broth
4 medium potatoes washed, and cut into 1" cubes
2 medium carrots peeled and chopped into coins
3 cups corn on the cob (cut from cob after cooked)
1 large onion diced
5 medium slices bacon, cooked drained
2 large scallion, thinly sliced
2 cups milk
8 ounces cheddar cheese, shredded
1/4 cup cornstarch mixed with one cup of the milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon dill weed, dried
Simmer water and chicken stock in dutch oven.
Add veggies, simmer til tender. Remove corn from pan, and remove from cob.
In frying pan saute onion and bacon until crisp, drain.
Add to soup.
Stir in seasonings and one cup of milk.
Add cornstarch to remaining milk, add to simmering soup.
If too thick, thin it out with more broth or water.
Add cheese, stir till melted.
Stir in green onions, before serving.
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