Ingredients :
- 1 Tbsp vegetable oil (optional)
- 12 ounces thick cut bacon, chopped
- 1 large yellow onion, chopped
- 8 celery stalks, washed and chopped
- 1 large sweet potato, peeled and chopped
- chicken or vegetable base, enough to make 2 cups broth/stock
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 1/2 tsp cayenne pepper
- 1 tsp ground nutmeg
- 2 tsp dried thyme
- 2 qt half and half or light cream
- 2 bay leaves
- 8 ounce can whole kernel corn, drained
Method :
- Heat cream or half and half in a sauce pan over med-low heat, stirring occasionally to keep from scorching or boiling. Keep warm.
- Chop bacon into 1/4 in pieces and render over med-hi heat in a heavy bottom soup pot or dutch oven.
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