COUNTRY POTATO CHOWDER
6 bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
1/4 cup all-purpose flour
4 cups half-and-half cream
4 medium potatoes, peeled and cut into 1/2 inch cubes
2 cans (10 3/4 ounces each) condensed cream of celery coup, undiluted
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2 inch pieces
1 can (14 3/4 ounces) cream-style corn
In a Dutch oven, cook the bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add the cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce the heat; cover and simmer for 25 minutes, stirring occasionally.
Add carrots and beans. Cover and simmer 15 minutes longer or until vegetables are tender. Stir in corn and reserved bacon; heat through.
We don't care for green beans, so I used frozen peas and carrots - but defrosted them in the microwave before adding to the soup. The soup is really thick! Just the way the "men" like it :)
Enjoy your weekend!!