The original recipe for this soup,
called for Provel cheese. It is from St. Louis and is a blend of processed
cheese -- typically white cheddar, provolone and Swiss. If you have access to it
and like it, use it in place of the cheddar I use.
6 slices bacon, diced
1 C. chopped onion
1 C. chopped celery
1 C. diced carrots
3 C. diced potatoes
1/4 C. diced red bell pepper
1/4 C. chopped parsley
3 C. (12 ounces) frozen corn or 2 (14- to 15-ounce) cans whole-kernel corn,
6 C. water
1 t. granulated sugar
1 1/2 t. salt or to taste
Ground black pepper
6 T. butter
3/4 C. all-purpose flour
1 C. half-and-half
8 oz. super sharp processed cheese...I use Hoffmans
In large pot, cook bacon until crisp. Add onion, celery, carrots, potatoes, bell
pepper, parsley and corn. Cook until vegetables are tender, 5 to 7 minutes. Add
water, sugar, salt and a few grindings of black pepper.
In another pot, make a roux. Melt butter. Add flour; whisk and cook until
thickened. Set aside.
Bring soup to a boil. Add half-and-half; return to a boil. Reduce heat to
medium; gradually whisk in roux. (You may not need all of the roux.) Cook until
thickened to desired consistency. Stir in cheese and heat until melted.
Yield: 10 cups.