Serves: 8
Total Calories: 1,055

2 (14 1/2-ounce) cans chicken broth clear
1 (10-ounce) package frozen chopped broccoli
1 (10-ounce) package cauliflower frozen
3 slices bacon cut in 1/2 -pieces
1 cup onion chopped
2 tablespoons butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 1/2 cups milk
1 (17-ounce) can cream style corn

In a 4-quart saucepot over high heat, bring chicken broth, broccoli and cauliflower to a boil. Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.

Meanwhile, in a 10-inch skillet over medium heat, fry bacon until almost crisp. Add onion and sauté for 5 minutes or until onion is transparent. Add butter or margarine. Stir until melted. Stir in flour, salt and pepper. Cook and stir for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Stir into broccoli-cauliflower mixture. Add corn. Cook over low heat for 15 minutes to blend flavors, stirring occasionally.

Nutritional Facts:

Serves: 8
Total Calories: 1,055
Calories from Fat: 113

More Recipes from the Customers' Cookbook Cookbook:
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Peppy Pork Soup
Sausage Soup
Seafood Supper Stew
Shrimp Bisque
Vegetable Chowder