4 slices bacon — cut up
3 cups potatoes — peeled & cubed
1 cup celery — chopped
1 cup carrots — chopped (fine)
3 cups chicken broth — divided
3 cups cream-style corn
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups milk
Parsley — chopped 1/2 cup onion — chopped
2 tablespoons flour
1 tablespoon cornstarch
1/8 cup cooking oil
Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bac on drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots , salt and pepper and bring to a boil. Reduce heat and add cream corn and cele ry. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup ch icken broth, flour and cornstarch; add to pot and cook until thickened. Stir i n milk. Heat but do not boil. In serving bowls top with bacon and parsley. S erves 8 to 10.
busted by sooz