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1/2 c. Chopped onion 1/2 c. chopped celery 1/4 c. chopped green pepper 1/3 c. chopped bacon 1 1/2 qt. chicken stock 1 tsp. salt 1/4 tsp. white pepper 1/2 tsp. thyme 1 lb. peeled, diced potatoes 15 oz. frozen cut corn 2 oz. butter 2 Tbsp. flour 1 qt. half & half Brown onion, celery, green pepper and bacon together. Add chicken stock, spices and potatoes and corn. Simmer 1/2 hour. In separate pan, make a roux of butter and flour. Whip in the half & half. Cook for 10 minutes and add to the vegetable mixture. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |