8 bacon strips
1 medium onion, chopped coarsely
3 ribs of celery, chopped
1/4 cup flour
1 quart of half&half or light cream
4 medium potatoes, peeled and cut into 1/2 inch cubes
2 (10.75 oz) cans condensed cream of celery soup, undiluted
2 Tbsp. dried parley flakes
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt (I like McCormick's)
1/2 tsp. fresh ground black pepper
1 cup sliced fresh carrots
1 cup fresh green beans (frozen in an absolute pinch), cut into 2 inch pieces
1 can (14.75 oz.) creamed corn
A hearty soup for a bracing autumn afternoon.
In a large pot or Dutch Oven, cook bacon over medium heat until crispy. Remove and drain on paper towels to cool. Crumble when cool. Reserve 2 Tbsp. of the drippings. Discard remaining fat.
(And NOT in the capuccino cup on the counter. Find an empty can. Yes, it happened to me. Nothin' wakes you up like a mouthful of hot bacon fat in the morning. -G.)
In the 2 Tbsp. drippings, sauté onion and the celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute.
Reduce heat; cover and simmer for 25 minutes, stirring occasionally.
Add carrots and green beans. Cover the pot and simmer for 15 minutes or until the the vegetables are tender. Stir in corn and the crumbled bacon. Heat through. Serves 10-12.
Submitted by Diana Bogue Contributed on: and modified on Monday April 21st, 2008