Ingredients
- 8 slices of bacon chopped
- 2 stalks celery chopped
- 1 medium yellow onion chopped
- 1 tablespoon flour
- 1 cup diced red potatoes
- 1 1/2 cups chicken broth
- 1 1/2 cans creamed corn 14.5-ounce
- 1 cup heavy whipping cream
- salt and pepper
Servings:
Instructions
- Cook bacon in a large, heavy-bottom pot. When bacon is halfway cooked, add celery and onion and cook 5 minutes.
- Add flour and cook 3 minutes, stirring often.
- Add potatoes and chicken broth, stirring to incorporate any brown bits from bottom of the pan. Bring mixture to a boil and cook for 10 minutes or until potatoes are fork-tender.
- Reduce heat to medium-low.
- Add corn to the soup and stir.
- Slowly stir in heavy cream.
- Add salt and pepper to taste and serve.
Recipe Credits:
Juliana Goodwin
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