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2 tablespoons Bacon grease
½ cup onion, chopped small
½ cup celery, chopped small
1 cup potato, chopped small
2 cups corn
1 cup water
1 ½ cups milk
1 teaspoon sugar
¼ teaspoon thyme
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoons margarine
½ cup milk
1 tablespoon cornstarch

Saute onions, celery, and potatoes in bacon grease. Add corn and water, simmer 10 minutes. Add milk, sugar, thyme, salt, white pepper, and margarine, bring soup to a rolling boil. Combine milk and cornstarch, mix well, and add quickly to the soup, stirring briskly. Simmer until thick and bubbly. Serve with crisp crumbled bacon and minced fresh parsley
Yields about 5 cups

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