2 large Onions, chopped

10-12 small Red Pontiac “New” Potatoes, scrubbed and diced

6 C. Chicken Stock

2 Carrots, peeled and diced

2 Celery Stalks, diced

4 ears fresh Corn, kernels removed (about 3 1/2 C. kernels)

2 C. Cream or Half and Half

 

Sauté bacon until crisp in a soup pot. Remove to drain on paper towels, and crumble. Leave 4 T. bacon fat in pot. Add onions to fat and cook slowly until softened but not browed or crispy, about 20 minutes. Add potatoes and stock, cover partially and simmer until potatoes are almost tender 15 to 20 minutes. Add carrots and celery and cook gently for 4 to 5 minutes, until they are tender crisp. Add bacon and simmer about 3 minutes, and then add corn and cook just another 2 minutes. Pour in cream and bring heat back up to a a gentle simmer; do not boil. Season to taste with salt and pepper. If desired serve with a small dollop of softened compound herb butter (such as parsley and mint)

 

 

Yield:

Calories:

Fat:

Fiber: