Cooking Instructions
- 1
Fry bacon until crispy
- 2
Add Celery, Onion & Corn - sauté for a few minutes with 1/2 the roux.
- 3
Add seasoning. Careful on the salt as bacon and chicken stock is already salty.
- 4
Add chicken stock and potatoes. Simmer (1.6 heat/low heat) for 20 minutes.
- 5
Add heavy cream on high heat until boil. Add remaining roux for thickening.
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