2 T. butter
1/4 c. flour
1 c. water
2 1/2 c. milk (skim or 1% would work fine)
2 regular sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional) sometimes I use frozen bacon bits
1 small onion, diced
2 red potatoes, diced into small cubes
2-3 cloves garlic. minced
1 can corn, drained or about 1 1/2 c. frozen corn
salt & pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter in soup pot. Add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and no lumps. Add milk and chicken base or bouillon and bring to simmer. Add potatoes, onions, and garlic, and simmer (don't boil!) stirring frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt and pepper to taste.
Ladle into bowls and sprinkle with extra bacon and/or cheese if wanted.
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