This is an original recipe created 10 years ago on a very cold and snowy February day for a Lenten soup supper. I vowed to use what I had on hand as I did not want to make the 12 mile round trip to the grocery store in the bad weather. At that time, I had frozen corn, however, I try to use fresh corn when the season permits.
- 1 lb. Indiana Kitchen Premium Bacon – thick sliced
- 1 T. butter
- 1 medium yellow onion
- 3 large carrots
- 3 large potatoes
- 5 ears corn on the cob
- 1/2 c. salted butter (1 stick)
- 1/2 c. flour
- 6 c. Traders Point Creamery Organic Whole Milk
- 1 T. salt
- 1 tsp. pepper
Cut up bacon in 1/2 inch pieces and fry until very crisp. Remove from grease with slotted spoon, drain on paper towel and set aside. Dice onion and saute in butter. Drain and set aside. Peel and cube carrots and potatoes. Partially cook in boiling salted water. Place corn in boiling water and steam for 5 minutes. Remove from stove, drain and when cool enough to handle, cut from cob with a sharp knife. Over medium heat, melt 1/2 cup butter in large soup pan. Add flour and blend with a fork. Add milk, stirring occasionally being careful not to scorch. Let thicken slightly. Add corn, carrots, potatoes, and onions to thickened milk. Continue to cook on stove top over medium heat until all vegetables are soft. Add salt and pepper to taste, adding additional if necessary. Add bacon last so it stays a little crispy. Yields 8 large servings.
Submitted by: Eileen Beyer
Indiana Grown Culinary Creations Contest