Categories: Soup

Ingredients

• 6 slices bacon, diced
• 1/2 c diced celery
• 2 c potatoes, diced (small)
• 3 T flour
• 2 1/2 c chicken broth
• 1 tsp creole seasoning or seasoned salt
• 1 1/2 to 2 c diced, cooked chicken
• 1 c corn kernels
• 1 1/2 c half-&-half
• 1 can (14.5 oz) diced tomatoes or Rotel pepper tomato
• salt & pepper, to taste

Directions

1. Fry bacon in a large saucepan or Dutch oven; remove to paper towels to drain. Add butter to bacon drippings, if necessary, to make 3 T. Add celery, potatoes, and onion. Saute, stirring constantly, until onion and celery are tender. Stir in flour until well incorporated. Add chicken broth and seasoning, stirring to blend well. Cook, stirring, until thickened. Cover and simmer for 12 minutes. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half-&-half and tomatoes. Heat through and taste. Add salt & pepper, as needed

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