Ingredients
- 700 ml milk
- 700 ml cream style corn
- 450 gr potatoes (peeled)
- 700 ml chicken broth divided
- 130 gr carrots (chopped)
- 100 gr celery (chopped)
- 60 gr onion (chopped)
- 30 ml cooking oil
- 16 gr flour
- 8 gr cornstarch
- 1 gr salt
- 1 gr pepper
- 4 slices bacon up (cut)
Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bac on drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots , salt and pepper and bring to a boil. Reduce heat and add cream corn and cele ry. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup ch icken broth, flour and cornstarch; add to pot and cook until thickened. Stir i n milk. Heat but do not boil. In serving bowls top with bacon and parsley. S erves 8 to 10.
busted by sooz
