Ingredients

• 4 slices bacon, chopped
• 1 large onion, chopped
• 1 rib of celery, chopped
• 1 1/2 cups potatoes, diced
• 2 cups chicken broth
• 2 cups cream style corn
• 1 cup fresh or frozen corn
• 2 cups milk
• 1/4 cup butter
• Salt and pepper to taste

Directions

Fry bacon until brown. Add onion and cook over medium heat 5 minutes, stirring often. Add celery, potatoes, Chicken broth, and 1 cup water and cook covered until potatoes are done. Add both cream style corn and frozen corn, and heat 5 minutes, stirring occasionally. Heat 1 3/4 cups of milk and butter in seperate pan. Add 2 tablespoons of flour to 1/4 cup of milk and stir well with whisk. Then add this to the milk butter sauce and stir over medium heat until sauce is thickened. Add this to soup. Salt and pepper to taste and serve hot.
6 servings

Ingredients

• 3 tablespoons margarine
• 1 medium bell pepper, onion, celery, chopped garlic
• 1 10 3/4 ounce can cream of mushroom soup
• 1 lb. crabmeat, fresh or frozen
• 1 10 3/4 ounce can cream of shrimp soup
• 1 can of whole kernel and cream corn
• Seasoning (red and black pepper, salt, Accent, onion, garlic powder and Nature Seasoning to taste)
• 1 cup green onions sliced thinly
• 1 cup Half and Half

Directions

Saute onions, pepper, celery and garlic in margarine until brown. Add crabmeat, soups and corns. Add seasoning to taste. Add cream and bring to slow simmer until served. Add green onions. Do not boil.

Ingredients

• 1 medium onion chopped finely
• 4 cups corn (thawed if frozen)
• 4 cups chicken stock
• 2/3 cup half and half
• 1 tbs. cumin
• 1 tbs. garlic
• 1/2 cup rotel

Directions

Saute onions until translucent, add pepper, corn, and spices for 5-10 minutes. Pour into food processor and add broth until smooth. Return to pan, reheat and add half and half until hot.

Serve with tortilla strips.

My sister in law (from Arkansas) sent this one to me.

Ingredients

• 2 TABLESPOONS UN SALTED BUTTER
• 1 LARGE ONION
• 1/2 CUP ALL PURPOSE UNBLEACHED FLOUR
• 2 QUARTS HEAVY WHIPPING CREAM
• 1 LB WHITE CRAB MEAT
• 1 LB FROZEN CORN

Directions

Melt butter, grate onion and add to butter. Cook onions on a low heat until clear. Then sprinkle in flour to thicken. Add cream, crab and corn. Cook on medium to low heat for as long as it takes for flavor.

Ingredients

• 1/2 pound chicken breasts, cut in 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 4 tablespoons butter
• 1 rib of celery, diced
• 2 carrots, diced
• 1 medium onion, diced
• 3/4 cup uncooked long-grain white rice
• 6 cups chicken stock
• 2 cups heavy cream
• 8 to 10 (5-inch) bread bowls
• 8 to 10 whole green onions, trimmed leaving 3 inches green

Directions

Dust chicken in flour, oregano, pepper and salt. In Dutch oven, heat 3 tablespoons butter, stir in chicken and all the flour all at once, stirring often until chicken and flour are lightly browned, 2 to 3 minutes. Set chicken aside.

Add remaining tablespoon of butter and saute vegetables for about a minute. Stir in chicken and cook until onions are softened. Then add hot chicken stock and rice. Bring to boil. Cover and cook over medium-low heat for 20 minutes.

Remove the pan from heat. Stir in cream and warm over low heat about 5 minutes. Do not let boil. Remove from heat.

Prepare bread bowl by cutting about 1 1/2 inches from the edge. Pull off top and remove soft bread from the interior. Reserve for croutons or bread crumbs.

Ladle soup into each bowl. Place each green onion in the soup. Serve immediately. Yield: 8 to 10 servings

From Brick Street Inn in Boone County, Indiana (No. 8); www.brickstreetinn.com

Source: The Progressive Farmer