Creamed Corn Soup
3 slices bacon1 No. 2 can Creamed Corn
1 large onion, chopped
2 tablespoons butter
2 cups water
1 tablespoon flour
1 quart of milk
2 dashes Maison Louisianne Creole Pepper Sauce
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!