ears fresh corn on the cob, husked
strips bacon, diced
cup finely chopped onion
cup chopped celery
chicken-flavor bouillon cubes
cup chopped parsley
corn from cobs with Lee’s
to yield 3 cups. In a 3-quart sauce
pan, cook bacon over medium heat until limp. Add onion and
celery; cook until tender. Stir in corn, milk, bouillon cubes,
salt and pepper. Cover and simmer, stirring occasionally, 10
minutes. Mix cornstarch and water, stirring until smooth, and
add to corn mixture. Stirring constantly, bring to boiling
over medium heat, and boil 1 minute. Stir in parsley.
Makes 2 quarts, or about 8 servings.
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