1/2 package of bacon
7 potatoes, cleaned, peeled and diced
fresh corn kernnels from 7 ears of corn
1 1/2 onions diced
4 toes of garlic minced
4 cups of New Mexico green chile, roasted, peeled and chopped
2 tablespoons flour
1 cup cream
4-6 cups milk
2-4 cups chicken stock
In a large soup pot, cook bacon on medium heat until crispy. Remove and set aside for later. Add potatoes to bacon drippings and cook on medium until tender (about 15 min.) Now add garlic and onion to potatoes and cook another 10 min. Now add the flour and begin adding the liquids slowly, stirring as you go. Keep adding slowly until you get the desired thickness. Now you can add the corn. Bring this all to to a boil and reduce to simmer for about 20 minuets. You can add more milk or stock as needed to adjust thinckness. Now chop the bacon into bits for a garnish and enjoy.
Please go take *PEEK* at my gorgeous, handmade GIVEAWAYS. You will not be disappointed. I promise!