Ingredients
- 10 to 12 bacon strips
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 1 (14 1/2 ounce) can chicken broth
- 6 cups mashed butternut squash (roasted)
- 2 (8 3/4 ounce) cans cream-syyle corn
- 2 cups light cream (half and half)
- 2 tablespoons minced fresh parsley
- Salt and pepper
How to Make
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Step 1: In a large saucepan cook bacon over medium heat until crisp. Remove to paper towels. Drain and reserve 2 to 3 tablespoons drippings.
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Step 2: In the drippings, saute onion and celery until tender. Add garlic and saute 1-2 minutes. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
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Step 3: Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper until complety combined. Stir in bacon. Cook and stir until heated through.
We hope you enjoy this recipe!
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