Mexican Corn Soup

Mexican Corn Soup

4 C. fresh corn kernels

1/2 C. chopped onion

2 T. butter

2 T. flour

2 C. chicken broth

2 C. milk or cream

1 C. grated cheddar cheese

1 (4 oz.) can chopped green chilies

1/2 C. crumpled crisp bacon

salt and pepper to taste

tortilla chips

Saute corn and onion in butter. Cook over medium heat until onion has softened. Stir in flour.

Gradually add in broth and milk and stir until thickened. Do not let boil. Stir in cheddar cheese and green chilies. Cook until cheese melts over low heat.

To serve, add 4 or 5 tortilla chips and sprinkle with bacon.