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Ingredients: Metric Units
2 oz. diced bacon
3/4 c. chopped celery
3/4 c. chopped onion
1 qt. chicken stock
2 c. diced potatoes
6 c. corn kernels
1 c heavy cream
salt, pepper
Directions:
In a stockpot, fry bacon. Drain fat. Add onion and celery to stockpot. Cook until bacon is crisp and veggies are tender. Measure stock into stockpot. Add potatoes, and cook until just tender.

Puree corn, using some of hot stock. Add corn, sauteed veggies. Add cream.

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Contributed on: and modified on Thursday March 2nd, 2006