Total Time
45mins
Prep 15 mins
Cook 30 mins

I developed this recipe based on a soup we had a restaurant.

Ingredients Nutrition

  • 12 lb bacon, diced
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons flour
  • 4 cups milk
  • salt and pepper
  • 1 (14 ounce) can creamed corn
  • 2 medium potatoes

Directions

  1. Micro-bake the potatoes, peel, dice and set aside.
  2. Cook bacon in a soup pot until crisp.
  3. Drain bacon fat and set bacon aside.
  4. Cook celery and onion in the same pot as the bacon, until tender.
  5. Sprinkle flour over onion and celery, cooking for a few minutes.
  6. Whisk in milk, being careful to avoid lumps.
  7. Bring to a boil, reduce heat and simmer until thickened.
  8. Add corn, potatoes and bacon.
  9. Simmer until heated through.
  10. Season to taste with salt and pepper.

Reviews

(1)
Most Helpful

A very nice, Pennsylvania Dutch-style soup.

mollypaul March 19, 2004

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