This is a yummy recipe I just tried for the first time. It was the perfect meal for a cool Fall day. I served it with rye bread and a salad.
1 cup chopped celery
1 medium onion, chopped
2 slices bacon, chopped
2 cans (150z each) whole-kernel corn, drained
2 cans (14oz each) creamed corn
4 cups milk
3 1/2 cups chicken stock
1 cup whipping cream
3-4 dashes hot sauce
4 cups cubed potatoes
1/4 cup butter, softened
1/4 cup flour
1/4 cup snipped fresh parsley
salt and pepper to taste
1. In a 6 to 8 quart dutch oven cook celery, onion and bacon over medium heat for 10-15 minutes.
2. Add all cans of corn, milk, stock, cream and hot sauce.
3. Bring to a boil; reduce heat.
4. Simmer, covered for 30 minutes.
5. Add potatoes and return to a boil.
6. Reduce heat; simmer, covered for 15-20 minutes until potatoes are tender.
7. In a small bowl, mix flour and butter until smooth.
8. Add flour/butter mixture to the soup and stir until thickened, around 1 minute.
9. Stir in fresh parsley, salt, and pepper.
Notes: I added extra chopped ham I had in the freezer.
I used frozen corn instead of canned whole-kernel corn
This makes a lot of soup!