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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My sister, who is a fabulous chef, conjured this simple recipe for dinner one night and I was at a loss for words. Since then I have found one,......AMAZING!!!!!! Ingredients:
1 can chicken broth |
2 stalks celery, chopped |
1/2 onion, chopped |
3 cans corn |
1 can potato |
2 cans evaporated milk |
6 pieces bacon |
Directions:
1. Cook bacon in dutch oven.
2. Add chicken broth, celery and onions.
3. Cook until vegetables are tender.
4. Add potatoes and 1/2 cup of water.
5. Cook for a few minutes.
6. Add evaporated milk and corn giblets.
7. Cook until almost at a boil.
8. Add seasonings (salt, pepper and red pepper-optional).
9. Add cornstarch if you want a thicker soup.
10. Serve with shredded mozzarella on top.
11. Goes well with Sister Shuberts Rolls.
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