Ingredients
- 1 medium onion, chopped
- 1 celery stalk, diced
- 3 garlic cloves
- 1 tablespoons bacon fat (or butter)
- 2 cans (14 1/2 ounces each) chicken broth
- 3 large potatoes (peeled and cubed)
- 1 can (15 1/4 ounce) whole kernel corn, drained
- 1/2 cup whipping cream
- 1 teaspoon salt
- 1/3 cup all-purpose flour
- 1/2 cup whole milk
- Pepper (to you taste)
- Parmesan cheese, grated (to your taste)
How to Make
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Step 1: In a large saucepan, heat bacon fat or butter. Add onion and celery, cook over medium heat until tender. Add in garlic, cook 1 minute. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
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Step 2: Stir in the corn, 1/2 cup cream, salt and pepper.
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Step 3: In a small bowl, whisk flour with milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened.
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Step 4: Mix in Parmesan cheese (to your liking)
We hope you enjoy this recipe!
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