2Tablespoonsfresh parsleychopped, or cilantro or basil, optional for garnish
Instructions
In a large pot on high heat, fry bacon until browned. Remove bacon and set aside on a paper towel.
Reduce heat to medium low. Add onions and garlic and cook until onions are translucent, about 3-5 minutes, stirring occasionally.
Sprinkle flour, basil, salt, and pepper over onions and stir. Cook until flour starts to brown, about 2-3 minutes, stirring occasionally.
Stir in tomatoes, cream corn, milk, and broth. Break tomatoes up with a spoon (or meat chopper) if using whole tomatoes.
Increase heat to medium high or high, and bring soup to a boil, stirring occasionally. Once boiling, add corn niblets, cover, and reduce heat to a simmer. Simmer until corn is cooked and tender, about 8 minutes.
Serve and garnish with cooked bacon and parsley if desired.
Notes
I usually double this recipe. It keeps well and is so delicious reheated.