posted by Peggy in Oregon 08-11-102 2:47 PM
Corn Soup
4 slices bacon
1 medium onion, chopped
1 stalk celery, chopped
1 bay leaf
4-5 sprigs parsley
1 1-pound can (2 cups) cream style corn
1 tablespoon flour
1 1/2 teaspoons salt
1/4 teaspoon freshly cracked black pepper
2 cups milk
Cook bacon in large fry pan until crisp; remove bacon and reserve. Add onion, celery and bay leaf to fry pan, saute until onion is tender; remove bay leaf.
Put parsley, corn, flour, seasonings and milk in blender or food processor until mixed. Add to onion and celery. Cook, stirring constantly until mixture boils and thickens. Top each serving with crumbled bacon and serve.
Makes 6 servings