This is my all time favorite soup. Not because it tastes absolutely amazing (and it really does) but because it reminds me of my Grandma. Oh boy, was she a spitfire and a half. Not like I know anything about something like that...but I have stories for days.
This soup reminds me of her small house across from the Armory. It was a short walk to the park and fully equipped with strange orange and black dishes (I need to find them somewhere) and sweet yellow curtains that flew in the summer breeze. I made this soup last weekend and it brought me right back to her house and gave me a big old hug of Grandma Nothnagel coziness. I hope it does the same to you.
Also, I froze a bunch of this since I was making a double batch and have already re-thawed it...it came out even better and thicker than the first time. Score!
1 pound bacon
2 large or 5 small-medium sized onions, chopped
4 large stalks of celery, tops included, chopped
2 tablespoons butter
1/4 cup flour
2 14.5 oz cans new potatoes, cut into half moons
2 14 3/4 oz cans creamed corn
8 cups milk (skim is just fine)
1 teaspoon salt
1/2 teaspoon black pepper
Start by chopping and cooking the bacon in a large Dutch oven or soup pot that you plan to cook the soup in. Once fully cooked, remove from the pan and drain on a paper towel lined plate. Remove the majority of the bacon grease (all but maybe a tablespoon or so) and discard.
Add the onions and celery to the pot along with the butter. Saute these for about 5 minutes or until the onions become translucent. Add the flour and cook for another 3-4 minutes to get the flour taste out.
Slowly pour in the milk and stir until fully combined. Bring to a simmer while adding the potatoes and corn. Once simmering, add the bacon and let it cook for at least 15 minutes. It will become thicker as it cooks and even thicker once it cools a bit. It's kind of strange that way but trust me.
Serve in large bowls and enjoy!
Recipe by: My Grandma Nothnagel
**a few notes, this is the doubled recipe and it makes a lot--freeze whatever is left and once thawed it is even better than the day you made it.
Also, it is not super thick from the get go, if you want a thicker soup add the 1/4 cup of flour and a few tablespoons to thicken it even more.