INGREDIENTS:
- 1 cup of bacon, diced into small pieces
- 1 onion finely chopped
- 4 cloves of garlic finely chopped
- 1 16 ounce can of creamed corn
- 1 16 ounce package of frozen corn
- 4 potatoes diced medium
- 1 gallon of chicken stock
- 1 cup of melted UNSALTED butter
- 1 cup of all purpose flour
- In a large sauce pot, saute’ the bacon until lightly crisp
- Add the onion and saute’ with the bacon, 5 minutes
- Add in the garlic and saute’ for 5 more minutes
- Add in the corn, creamed corn and the chicken stock. Simmer on low to medium low 20 minutes
- Put the potatoes into the pot and cook until the potatoes are fork tender. About 12 to 15 minutes. Skim the solids from the top and reserve.
- Mix the MELTED butter with the flour in a glass 4 cup measuring cup or a glass mixing bowl and microwave for 4 or 5 minutes. Watch this carefully so you do not overcook it. Stir often but be careful! The glass will be very hot!
- Slowly add the melted butter and flour (roux), whisking continuously until the roux is fully incorporated into the soup. This step is to thicken the soup.
- Season to taste with salt and pepper
- Return the reserved solids back into the soup and stir in until well incorporated.
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