• 1/2 C. crumbled bacon
• 1 lb. loose fresh sausage
• 1 C. chopped onions
• 2 C. water
• 1 1/2 C. diced peeled potatoes
• 2 tsp. chicken bouillon granules
• 1/4 C. all purpose flour
• 2 C. milk, divided
• 1 C. half and half cream
• 2 cans whole can corn
• 8 oz. shredded cheddar cheese

In a large sauce pan, cook bacon and sausage until brown. Remove meat and set aside. In the drippings, saute onions until tender. In a small bowl, combine flour and 1/4 C. milk until smooth. Add flour mixture, cream, corn and remaining milk to soup; bring to a low boil. Cook and stir until it thickens. Reduce heat; add cheese and meats. Cook on low heat until cheese is melted. Season with salt and

pepper. This makes about 2 quarts of soup.