This was nice and creamy with lots of veggies which made it the perfect soup on a cold winter day. We paired this soup with Cheddar Bay Biscuits.
- 1/2 Lb Bacon, Cooked
- 2 Stalks Celery, Chopped
- 1 Small White Onion, Chopped
- 2 Tbsp Butter
- 1 14.75oz Can Cream Style Corn
- 1 15.25oz Can Corn
- 4 Cups Chicken Broth
- 2 Cups Skim Milk
- 2 Medium Potatoes, Cubed
- 2 Tbsp All Purpose Flour
In a large stock pot on medium heat, melt the butter, then add in the cooked bacon, celery, and onion. Let this simmer until the onion is slightly browned.
Add in the cream corn and regular corn, chicken broth, milk, and potatoes. Let this cook on medium heat for about 15 minutes, at this point it should come to a rolling boil then lower the heat slightly.
Lastly, add in the flour, and stir continuously until it is completely dissolved. Let this cook an additional 15-20 minutes until the soup has thickened.
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