This is one of my favorite soups that I used to prepare when the children were growing up, and to my surprise, it was one of their favorites and my daughters now make it for their families.
It is from the American Home All-Purpose Cookbook published in 1966 and this was the cookbook along with a Betty Crocker cookbook that I started cooking from when I got married.
It is a 563 page book with very few photos but is chock-full of good recipes, even now... 47 years later.
Nothing too trendy, just solid recipes that would appeal to many palates.
3 Tbsp. BACON
1/2 c. ONION, chopped
2 c. POTATOES, pared and cubed
2 c. WATER
2 cans CREAM-STYLE CORN
1 qt. MILK
2 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. dried ROSEMARY, crumbled
1/4 c. PIMIENTO, diced
1/4 c. CHEDDAR CHEESE, shredded (I use a bit more)
2 Tbsp. PARSLEY, minced
Cook bacon in a large heavy pot until crisp and brown; remove browned bits; reserve.
Add onion to drippings; saute until soft, but not browned.
Add potatoes and water; bring to a boil and simmer about 20 minutes or until potatoes are tender.
Add corn, milk, salt, pepper, rosemary, pimiento, and browned bacon bits; heat until steaming hot; stir in cheese and parsley.
Makes 4-6 servings.