Creamed Corn Soup
3 slices bacon
1 No. 2 can Creamed Corn1 large onion, chopped
2 tablespoons butter
2 cups water
1 tablespoon flour
1 quart of milk
2 dashes Maison Louisianne Creole Pepper Sauce
salt, pepper
Dice bacon and cook over low heat in a
dutch oven or other heavy soup kettle until almost all the fat has been
rendered.
Pour off rendered fat and add corn, water, and onion.
Cook,
stirring often, for 10 to 15 minutes.
In a saucepan, melt butter and stir in the flour; when bubbly add the
milk, stirring constantly.
Cook, continuing to stir, until steaming
hot; then add the corn mixture.
Mix well and season to taste with
salt, pepper, and Maison
Louisianne Creole Pepper Sauce.
Cook and stir for 15 minutes. Enjoy!
