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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From The Complete Book of Soups and Stews, page 144, modified to use less cream and more onion Ingredients:
3 cups corn |
2 cups potatoes |
1 chicken breast |
1/2 cup celery |
2 cups onion |
3 ounces bacon |
1/4 cup cream |
3/4 cup skim milk |
4 cups chicken stock |
Directions:
1. Chop potatoes and chicken into 1/2 inch cubes. Finely dice celery and bacon. Chop onion.
2. Cook bacon, chicken, onion, and celery in stock pot, until veggies are wilted and meat is cooked
3. Cream 2 cups corn kernals in blender or food processor.
4. Add chicken stock, corn, and potatoes to the stock pot. Bring to a boil, then let simmer 15 - 20 minutes or until potatoes are tender.
5. Add cream and milk, stirring, and let simmer an additional 5 minutes.
6. Pepper to taste.
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