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Ingredients
- 1 cup chopped celery
- 1 medium onion, chopped
- 2 slices bacon, chopped
- 2 15 1/4 oz cans whole kernel corn, drained
- 2 14 3/4 oz cans cream-style corn
- 4 cups milk
- 3 1/2 cups chicken stock
- 1 cup whipping cream
- 3-4 dashes bottled hot pepper sauce
- 4 cups cubed potatoes
- 1/4 cup butter, softened
- 1/4 cup all purpose flour
- 1/4 cup snipped fresh parsley
- salt and ground black pepper
Details
Servings 12
Preparation
Step 1
in 6-8 quart Dutch oven, cook celery, onion and bacon over medium heat for 10-15 minutes or until vegs. are tender.
Add whole-kernel and cream-style corn, milk, stock, cream and hot sauce. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes.
Add potatoes, return to boiling. Reduce heat, simmer, covered about 15 minutes or until potatoes are tender.
In a small bowl stir together butter and flour until smooth. Add flour mixture to corn mixture. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in parsley and season to taste with salt and pepper.
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