I did several things different but this was a great starting point. I omitted the water, ham, and bacon. I used 10 small potatoes diced and unpealed, 4 carrots sliced, two small sweet onions, three cans of corn, two cans creamed corn, about 1 1/2 cups celery, 2 sticks butter, 2 cans cream of mushroom soup, one can chicken broth and 2 cups milk.
I melted one stick butter into my saute pan, put the celery and onions into it until glazed then deglazed the pan with the chicken broth as another had suggested then dumped into my soup pot added the carrots, potatoes and the other stick of butter. I let this cook on medium high until the butter was melted then added in the remaining ingrediants and let cook on medium high until the carrots and potatoes were soft. This was thick and hearty. We served it with honey corn bread.
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I did several things different but this was a great starting point. I omitted the water, ham,...