 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I developed this recipe based on a soup we had a restaurant. Ingredients:
1/2 lb bacon, diced |
1 medium onion, chopped |
2 stalks celery, chopped |
2 tablespoons flour |
4 cups milk |
salt and pepper |
1 (14 ounce) can creamed corn |
2 medium potatoes |
Directions:
1. Micro-bake the potatoes, peel, dice and set aside.
2. Cook bacon in a soup pot until crisp.
3. Drain bacon fat and set bacon aside.
4. Cook celery and onion in the same pot as the bacon, until tender.
5. Sprinkle flour over onion and celery, cooking for a few minutes.
6. Whisk in milk, being careful to avoid lumps.
7. Bring to a boil, reduce heat and simmer until thickened.
8. Add corn, potatoes and bacon.
9. Simmer until heated through.
10. Season to taste with salt and pepper.
|
|