Ingredients:
8 ounces ½ pound bacon, cooked until crispy and crumbled
2 ½ pounds Russet potatoes approximately 5 medium sized potatoes, NOT peeled, diced in ¼ inch cubes
8 cups about 2 pounds kernel corn (I used frozen)
1 medium/large sweet yellow onion finely chopped
1 cup chopped celery
6 - 8 garlic cloves crushed
½ teaspoon seasoned salt
32 ounces 4 cups chicken stock
16 ounces 2 cups half and half or heavy cream
salt and pepper to taste
How to make:
Please c-lic-k the photo or the "next >" button below to see the instructions
