Ingredients
- 4 strips thick-cut bacon, chopped
- 1 cup chopped yellow onion
- 2 cups peeled and diced yellow potatoes
- 2 cups sliced carrots
- 1 1/2 cups diced sweet red pepper
- 1 clove garlic, minced
- 4 cups frozen corn, thawed
- 2 1/2 cups low-sodium chicken broth
- 4 1/2 cups milk, 2%
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup cheese, freshly shredded sharp Cheddar
- 1 cup cheese, freshly shredded Monterrey Jack
- 1 cup cheese, freshly shredded Parmesan
Nutrition Information
Serving size:
Calories: 460
Carbohydrate: 44g (15%)
Protein: 25g (50%)
Total Fat: 22g (34%)
Saturated Fat: 11g (55%)
Cholesterol: 55mg (18%)
Sodium: 620mg (26%)
Dietary Fiber: 5g (20%)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Cook the bacon in a large Dutch oven set over medium-high heat until crisp. Transfer the crispy bacon to a paper towel-lined plate with a slotted spoon. Drain all but a tablespoon or two of the bacon drippings from the pot.
Reduce the heat to medium. Sauté the onion, potatoes, carrots, and sweet red pepper in the pot until the vegetables are just beginning to soften; about five minutes. Stir the minced garlic into the mix and cook for an additional 30 seconds. Pour the chicken broth into the pot.
Whisk the flour, dry mustard, salt, pepper, and red pepper flakes into the milk until smooth. Pour the milk mixture into the pot, stirring to combine. Cook over medium heat, stirring frequently, until vegetables are tender and soup begins to thicken. Stir the corn into the soup and cook for a few additional minutes to heat through.
Remove the soup from the heat. Stir the shredded cheese into the soup until fully melted and smooth. Serve immediately.
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