“Clipped from a Family Circle magazine.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stock pot, cook bacon for 5 minutes over medium-high heat until almost crispy. Reduce heat to medium-low and add butter or oil, onions and celery. Cook, stirring occasionally, for 10 minutes.
  2. Sprinkle with flour and cook, stirring, for another 3 minutes. Add chicken stock, milk and potatoes. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, 12 minutes.
  3. Stir in corn and sugar. Remove 2 cups and puree, then add back to pot, or use immersible blender to thicken soup in the pot. Stir in half-and-half, and salt and pepper to taste. Bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes. Garnish with cilantro; serve warm.

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