1/4 pound bacon, snipped into 1/2-inch pieces (use a scissor)
1 cup onion, diced
3/4 cup celery, diced
1/4 cup flour
6 cups chicken stock
1/2 cup white wine
1 teaspoon salt, or to taste
1/2 teaspoon white pepper
1 teaspoon dried thyme leaves
3/4 pound small red potatoes, scrubbed and quartered
4 cups canned, or fresh corn kernels*
2 cups milk
1 cup cream
3 cups coarsely shredded cooked chicken
In a large saucepot, saut bacon over medium heat, until crisp. Remove bacon from pan, drain and reserve on paper towels.
Add the onion and celery to the drippings, cover and cook until vegetables are just tender; do not allow vegetables to brown.
Stir in flour and cook until flour absorbs all of the bacon fat.
Add chicken broth and wine and bring to a boil. Lower heat, season with salt and white pepper; add thyme. A
dd potatoes and simmer for 15 minutes. Add the corn, milk, cream and chicken and simmer for 10 minutes more.
Ladle soup into bowls and garnish with reserved bacon.
Makes 8 servings.
Kitchen Ade note: If using fresh corn, 8 medium ears of corn will yield about 4 cups of corn kernels.
Peninsula Clarion ©2013. All Rights Reserved.