 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Rich, creamy soup, great with sandwiches on homemade bread or all by itself. Ingredients:
6 slices bacon, cut into 1 inch pieces |
1 onion, chopped |
4 stalks celery, sliced thin |
2 potatoes, peeled and diced |
2 1/2 (15 ounce) cans whole kernel corn |
3 quarts water |
2 cups non-dairy creamer |
2 teaspoons onion powder |
1 teaspoon chicken bouillon powder |
7 tablespoons all-purpose flour |
1 cup water |
salt and pepper to taste |
Directions:
1. Render bacon in a skillet and set aside.
2. In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
3. Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.
|
|