frozen white corn
3 in. Off
Heat oil in a LG. Soup pot on med. Heat.
Chop onion, celery, garlic, and potatoes. Shredded carrots.
Add veggies and frozen corn to heated pot.cook till onions are clear.
Put in salt, pepper,garlic, chicken bouillon and time.
Add water, milk, cream corn, and cheese soup. Cook till potatoes are fork tender. Better to cook on low so it will get thicker as it cooks.
Cut all cheese in small pieces. Add them to soup slowly stir in well.
OK so you can top with cooked bacon or add cut up ham when you add the potatoes.
Top with sour cream and shredded cheese.
You can add instant potato flakes to help thicken it if needed.