Bacon & Corn Chowder

 

4 C. Water

4 T. Bouillon Granules

1 T. EVOO

1 C. Potato Flakes

¼ C. Instant Milk

¼ C. Parmesan Cheese

1 C. freeze dried Corn

4 oz. Shelf Stable Bacon, chopped, or Bacon Crumbles or Bacon Bits

1 T. Parsley

1 tsp. Granulated Garlic

1 tsp. marjoram or thyme

Salt & Pepper

 

Bring 4 C. water and 1 T. EVOO up to a near boil. Stir in bouillon until dissolved. Reduce heat to medium and stir in potato flakes, instant milk and parmesan cheese. Add corn and bacon and season with parsley, garlic and herb. Season to taste with salt & pepper. Simmer until corn is rehydrated and soup is heated through.