Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 slices | Bacon, cut up |
| 3 cups | Potatoes, peeled & cubed |
| 1 cup | Celery, chopped |
| 1 cup | Carrots, chopped (fine) |
| 3 cups | Chicken broth, divided |
| 3 cups | Cream-style corn |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 3 cups | Milk Parsley, chopped |
| ½ cup | Onion, chopped |
| 2 tablespoons | Flour |
| 1 tablespoon | Cornstarch |
| ⅛ cup | Cooking oil |
Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots, salt and pepper and bring to a boil. Reduce heat and add cream corn and celery. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened. Stir in milk. Heat but do not boil. In serving bowls top with bacon and parsley.
Submitted By MICHELLE BRUCE On 05-04-95