Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl Bacon, cut up 1/2 ts Pepper
3 c Potatoes, peeled cubed 3 c Milk
1 c Celery, chopped -Parsley, chopped
1 c Carrots, chopped (fine) 1/2 c Onion, chopped
3 c Chicken broth, divided 2 tb Flour
3 c Cream-style corn 1 tb Cornstarch
1/2 ts Salt 1/8 c 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 BARRY WEINSTEIN On 03-22-95

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