Prep 3 mins
Cook 8 mins
This recipe comes from The Old Fashioned Cookbook, 1975.
- 2 tablespoons bacon bits
- 1 tablespoon unsalted butter
- 1⁄4 cup onion, finely chopped
- 1⁄4 cup all-purpose flour
- 4 cups milk
- 1 (16 ounce) can cream-style corn
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon celery salt
- In a small skillet, melt butter and saute the chopped onion until tender but not brown.
- Stir in the flour; add the milk, cooking and stirring constantly, for 3 minutes or until smooth and thick.
- Stir in corn and bring almost to a boil.
- Add the seasonings and bacon bits.
I made this last night, just because it sounded interesting. Wow was this good! DH doesn't even like creamed corn and he said this was really good.I left out the celery salt because DH doesn't like it. Even so,it was delicious. He asked me to make it again..... so guess what he's having along with a salad for lunch. Thanks for a quick, easy and inexpensive meal.
This is a really great and quick soup to make. The bacon really adds a nice flavoring to the roux. The only change I made was to add 2 tsp of sugar with the corn to sweeten it (we love sweet corn). Thanks for another keeper!
Excellent flavor combination. This was so smooth and crunching at the same time. I really was expecting it to be more yellow because of the corn. I made as posted with the exception of using a 14.5 oz can of cream-style corn because...I guess the 16 oz is no longer being made...Just another way to keep the cost of food down. We really enjoyed this for a light lunch. Thanks for posting. :)