I got this recipe from The Peg, who in turn got it from our pastor's wife. That makes this uber-Lutheran and uber-Norwegian. Enjoy!! (and sorry about the photo...my camera battery was dead so I took a quick photo with my phone)
- 5 slices thick cut bacon (or use more...if that's how you roll)
- 1 onion, chopped (roughly one cup)
- 3 Tablespoons butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups milk
- 3 cups frozen shredded hashbrowns
- 1 - 15oz can whole kernel corn, drained
- 1 - 15oz can cream style corn
Cook bacon in skillet until it is crisp. Drain on a paper towel and crumble. If you're feeling deliciously selfish, add another slice and eat that while you prepare the rest of the recipe.
Cook onion in butter until tender. Stir in flour, salt and pepper. Then stir in milk. Cook and stir over medium heat until bubbly. Cook and stir one minute more.
Add hashbrowns, corn and bacon. Continue cooking and stirring until potatoes are tender and soup is heated through.
Serves 5.
I have also done this in the crockpot...cooking the bacon and onion/milk mixture the night before and then combining everything in a crockpot for 1/2 day on low.
Enjoy!!!
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Eating: See above.
Listening: Well...I'm watching Spartacus: Blood and Sand...way too gory...but awesome story.
Annoyed at: My dog that barks at ANYTHING.
Shopping for: I want a new wardrobe. Lottery winnings would help that.
Sidenote of the Day: My son is ridiculously adorable. But you all knew that.
