Corn And Bacon Soup From Southern Living - cooking recipe

Ingredients

4 slices bacon
1 medium onion, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2 medium baking potatoes, peeled and cubed (about 3 cups)
4 cups chicken broth
1 (16 ounce) package frozen whole kernel corn
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can Ro-Tel diced tomatoes with peppers
1 cup shredded sharp cheddar cheese
salt

Preparation

Cook bacon in Dutch oven over medium heat for 5 minutes or until crisp.
Remove bacon, and drain on paper towels, reserving drippings in Dutch oven.
Crumble bacon.
Saute onion, bell pepper, and garlic in hot drippings over medium-high heat for 5 minutes or until tender.
Add flour and cook, stirring constantly, 1 minute.
Stir in potatoes and next 4 ingredients, and bring to a boil.
Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender.
Stir in tomatoes and green chilies and cheese; simmer 1 minute or until cheese is melted.
Season with salt to taste.
Serve with crumbled bacon.