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Mexican Corn Soup

Serves: 4

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   2 11-ounce cans corn
   1/2 cup chopped onions
   2 tablespoons butter
   2 tablespoons flour
   2 cups chicken broth
   2 cups half and half
   1 1/2 cups grated cheddar cheese
   1 4-ounce can chopped green chilies
   6 strips crumbled bacon
   2 cups crushed tortilla chips


Sauté corn and onion in butter. Cook over medium heat until onion has softened. Stir in flour. Gradually add in broth and milk and stir until thickened. Stir in cheddar cheese and green chilies. Cook until cheese melts. To serve sprinkle with tortilla chips and bacon.


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