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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This thick and creamy soup can be prepared a day in advance and reheated over low heat. Ingredients:
2 slices bacon |
1 small onion, chopped |
1 stalk celery, chopped |
2 tablespoons flour |
3 cups chicken broth |
1 cup frozen corn kernels |
1 cup frozen lima beans |
1 bay leaf |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon hot sauce |
1/2 cup half-and-half |
Directions:
1. Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and crumble; set aside.
2. Add onion and celery and cook 5 minutes until tender. Stir in flour, cook one minutes to a thin paste. Stir in chicken broth. Bring to a boil, stirring, until slightly thickened.
3. Add bacon, corn, lima beans, bay leaf, salt, pepper and hot sauce. Reduce heat and simmer 15 minutes. Stir in half and half. taste and adjust seasonings. Remove bay leaf and serve.
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