Ingredients:
1 t. olive oil
1 onion, chopped
2 c. frozen hash brown potatoes, cubed
2- 14 1/2 oz cans chicken broth
1 t. salt
3/4 t. onion powder
1/2 t. garlic powder
1/2 t. thyme, dried
1/2 t. dry mustard
1/4 t. paprika
1/4 t. marjoram
3 1/2 c. frozen white corn kernels
4 strips of bacon, cooked and crumbled
1 t. Worcestershire sauce
2 dashes hot sauce (optional)
1/2 c. half and half (or whole milk)
Directions:
Heat oil in 6 qt. stockpot. Add onions and potatoes until they start to brown and stick (about 3 minutes). Stir occasionally. Add 1 can of chicken broth and stir to remove bits from the bottom of the pot. Add 2nd can of chicken broth and all the ingredients except the half and half. Bring to a boil. Reduce heat to medium. Cook covered for 12 minutes, stirring occasionally. Add half and half. Recover and cook 1 minute.
(Easy Soup Recipes, Kindle)
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