1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1/3 cup chopped bacon
Brown the above vegetables in a little olive oil.
Add:
1 1/4 qts. chicken broth
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. thyme
peel, dice and add 1 pound potatoes
Add: 15 ounces frozen corn, simmer 30 minutes
In a separate pan, melt 2 ounces butter and add two tablespoons of flour. Mix well. Add 1 quart of half and half, whip until smooth. Add this to the soup, stir and cook 10 minutes to blend.
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