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Ingredients
- 2 c cubed, peeled potatoes
- 1/2 c finely chopped celery
- 1 (8oz) can cream style corn
- 1 (15oz) can whole kernel corn, drained
- 1 (12oz) can evaporated milk
- 1/8 t cayenne pepper
- Salt
- 2 slices crisp-fried bacon, crumbled
Details
Preparation
Step 1
Combine potatoes and celery in a large saucepan. Add enough water to cover vegetables. Simmer 20 minutes or until tender, drain. Return vegetables to saucepan.
Partially mash the potatoes with a fork. Add cream styles and whole kernel corn.
Bring to a simmer. Add evaporated milk, mix well. Simmer for 5 minutes.
Add cayenne pepper and salt to tast. Ladle into soup bowls, top with crumbled bacon.
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