2 slices of cooked bacon or vegetarian bacon - cut into 1/4 inch pieces - set aside
2 stalks of celery, diced
1 medium onion, diced
1 medium size potato, diced
3-4 cups chicken or vegetable stock (low sodium is recommended)
16 oz. frozen kernel corn
2 cans cream style corn
1 cup evaporated milk
Salt and pepper to your taste
Optional seasonings - thyme, tarragon, garlic
Cook bacon until crisp in a large soup pot. Remove to a paper towel-lined plate to cool. Add celery, onion and potato to the soup pot. Sauté vegetables until tender, but not mushy. Season to your taste. Add frozen corn, creamed corn, and stock, and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 10-15 minutes. Add evaporated milk and continue to simmer 5-10 minutes more. If you prefer a thinner consistency, add more stock. Add chopped bacon and serve.
All recipes should be made by an adult or with close guidance from an adult.