Bacon the way it's suppose to be!
831.250.0606

1 #   Unsalted Butter

3 #   Bakers Bacon, Double Smoked, Small Diced

12 ea    Leeks, Whites Only, Diced, And Washed

4 ea   Large Yellow Onions, Small Diced

2 bunches   Celery, Washed And Small Diced

2 bunches   Thyme, Fresh, No Stems, Chopped

½ cup   Garlic, Chopped Fine

6 cups   Corn, Frozen

2 cans   Creamed Corn

1 gallon   Half-N-Half

To fill   Chicken Stock (Base & Water)

To thicken   Roux (Butter & Flour)

To taste   Salt, Pepper, And Tobasco Sauce

20 ea    Potatoes, Peeled, Small Diced, Cooked Al’ Dente, Drained And Then Cooled On A Sheet Tray.  Reserve For The Soup.

 

Garnish:

-Top Off With Thinly Sliced Chives.

 

Method:

-Melt The Butter In The Soup Kettle.

-Add The Bacon And Cook Out.

-Add The Leeks, Onions, Celery, Thyme, Garlic And Frozen Corn.

-Cook Until The Onions Are Clear.

-Add The Creamed Corn, Half-N-Half, And Stock.

-Bring To A Simmer.

-Add The Roux To Thicken.

-Simmer For 10 Minutes.

-Add The Cooked Potatoes.

-Bring Back To A Simmer.

-Adjust Seasonings With Salt, Pepper, And Tobasco Sauce.

-Serve Hot!!!!!

Garnish: 

– Top Off With Thinly Sliced Chives.

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