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Categories:
bacon onion potatoes celery garlic chicken broth salt all-purpose milk corn cream of corn butter Cheddar cheese
Viewed: 43 - Published at: 4 years agoIngredients
- 3 slices Bacon
- 1/2 whole Onion
- 2 whole Potatoes
- 3/4 cups Celery
- 1 teaspoon Garlic, Minced
- 1-1/2 cup Chicken Broth
- 1/2 teaspoons Salt
- 2 teaspoons All-purpose Flour
- 1 cup Milk
- 15-3/4 ounces, weight Canned Corn Kernels, Drained
- 15-3/4 ounces, weight Canned Cream Of Corn
- 1 Tablespoon Butter
- 3/4 cups Cheddar Cheese
Method
- Chop the bacon, onion, potatoes and celery keeping each separate. Set aside.
- In a large pot over medium heat, brown bacon for about 5 minutes. Then add onion and garlic and saute for 5 minutes.
- Stir in the chicken stock, potatoes, celery and salt. Cover and simmer until potatoes are tender, about 15 minutes.
- In a small cup mix flour into the milk.
- After 15 minutes of simmering, stir in the corn, cream of corn, milk-flour mixture and butter. Cook uncovered over low heat for 10 minutes, stirring occasionally until soup is thickened. Then add the cheese and stir until it is melted through. Serve!
