Kristia Ludwick

Ingredients

  • 5 strips of bacon
  • 1 small carrot, chopped fine
  • 2 celery stalks, chopped fine
  • 1 small onion, chopped fine
  • 2 garlic cloves, minced
  • ¼ cup flour
  • 4 cups of chicken stock, divided
  • + 5 more ingredients
    • 1 16-ounce bag of frozen corn
    • 2 cups chopped,
    • 3 medium yukon gold potatoes
    • ½ teaspoon each of salt & pepper
    • 2 cups milk

In a large soup pot, cook 5 strips of bacon until crisp. Remove bacon and set aside, but leave the bacon drippings. Add the carrot, celery, onion, and garlic to the pot. Stir and cook in the bacon fat until softened. In a small bowl, combine the flour with 1 cup of chicken stock. Pour into the so...

View full recipe at SpringPad

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