| Servings |
|
Ingredients
- 2 cups Whole Milk
- 2 cups Chicken Stock (or Vegetable Stock)
- 2 Bacon Strips crumbled
- 2 Celery Stalks
- 2 Carrots
- 1 Yellow Onion
- 1 Medium Russet Potato
- 1 Can Corn
- 2 Bay Leaves
- 2 tbsp White Rice Flour
Ingredients
|
|
Instructions
- Cook bacon in skillet, remove bacon, and set aside.
- Combine stock and milk in a large pot, and simmer on med-low heat.
- Chop potatoes and bring to a boil in sauce pan. Drain when tender.
- Dice vegetables and sautee in bacon grease for 3 minutes on med-hi heat.
- Add white rice flour and a tablespoon of water. Allow to thicken.
- Add all ingredients to the milk and stock.
- Bring to boil, stirring constantly, and then remove from heat and cover for 10 minutes.
Recipe Notes
If you want to add a bit of fat, feel free to top with cheese or more bacon!
Share this Recipe
You must log in to post a comment.