Creamy Corn Vegetables Soup
Servings: 8 to 10
IngredientsPreparation
  • 4 slices bacon, into tiny bits
  • 1/8 cup [30 mL] cooking oil
  • 1/2 cup [125 mL] chopped onion
  • 3 cups [750 mL] peeled potato cubes
  • 3 cups [750 mL] chicken broth, divided
  • 1 cup [250 mL] finely chopped carrots
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 teaspoon [2.5 mL] pepper
  • 3 cups [750 mL] creamed corn
  • 1 cup [250 mL] chopped celery
  • 2 tablespoons [17.5 g] flour
  • 1 tablespoon [15 mL] cornstarch
  • 3 cups [750 mL] milk
  • Freshly chopped parsley, to taste
  • Into a heavy casserole, cook bacon bits until crisp; reserve.
  • Soften chopped onion into melted bacon fat and cooking oil.
  • Add 2 cups [500 mL] of potato cubes, pour in 2 cups [500 mL] of chicken broth, then add finely chopped carrots; salt and pepper.
  • Bring to a boil.
  • Lower heat before mixing in creamed corn and chopped celery.
  • Cover and leave to simmer for approximaely 20 minutes, to soften all vegetables.
  • Into a small bowl, mix together remaining 1 cup [250 mL] chicken broth, flour and cornstarch.
  • Pour into soup and cook, sitrring mixture, until thickened.
  • Stir in milk; reheat without boiling.
  • Pour into individual soup bowls, garnish each serving with reserved crisp bacon bits and freshly chopped parsley, and serve.