|Lean bacon slices||6|
|Sliced onions||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Hot chicken stock/Boiling water||2 Cup (32 tbs)|
|Diced potatoes||3 Cup (48 tbs)|
|Corn kernels||1 1⁄2 Cup (24 tbs) (Fresh / Canned)|
|Milk||3 Cup (48 tbs)|
Chop bacon, saute 4-5 minutes in a large heavy-bottomed stock pot or saucepan.
Add onions and celery and cook over a low heat until transparent, about 5 minutes.
Stir in the flour, salt, and pepper.
Cook 3-4 minutes.
Gradually blend in the hot stock, then add the potatoes.
Simmer 10 minutes.
Simmer 10 more minutes.
The vegetables should all be tender but not mushy.
Scald the milk and add to the soup to the desired consistency.
Serve with crackers.
Enough for 8-10.