For more information, contact the Department of Dietetics at (906) 225-3490
or toll free at 1-800-562-9753, extension 3490

Chicken Bacon Soup

1/2 cup bacon, diced
1 cup onion, diced
1 cup celery, diced
1/2 cup corn
1 2/3 cups potatoes, sliced
Dash hot sauce
1 2/3 cup chicken broth
1 cup chicken, cooked and diced
1 1/3 cup whole milk
1 cup American cheese, grated

Combine:
1 1/3 cups milk
1/3 cup flour

1 tsp parsley
Salt and pepper to taste

Brown bacon until crispy. Remove from pot set aside. Sauté onions and celery in bacon drippings. Cook until tender. Add corn, potatoes, hot sauce, chicken broth, and chicken and simmer for about 20 minutes. Add milk and cheese, and heat thoroughly. Combine second quantity of milk with flour, blend together until smooth and add to soup, stirring constantly until completely incorporated and soup begins to thicken. Season to taste with salt and pepper; sprinkle with parsley.

Yield: 12 servings

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