3 fresh ears
of corn
2 big leeks
1 med. onion
2 stalks
celery
2 carrots
2T bacon
grease
2c water
powdered
chicken soup base
2T flour –
corn, wheat or gluten-free
fresh ground
black pepper
a pinch of
cayenne pepper
2-3c whole
milk or cream
Husk and
boil corn 8-10 minutes. Cut off cob into a big non-stick kettle or
soup pot. Add sliced leeks, diced potatoes, onion, celery and
carrots. Simmer and stir in bacon grease until translucent or a
little browned – for about 20 minutes. Add remaining ingredients,
stir and simmer another 5-10 minutes. Serve with crusty, buttered
bread. . .Lin
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