Recipe courtesy of Nancy Fuller
Episode: B-I-N-G-O
Save Recipe Print
Total:
1 hr 10 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.

Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Corn Chowder

Recipe courtesy of Tyler Florence

Corn and Cheese Chowder

Recipe courtesy of Ree Drummond

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Oven Roasted Corn on the Cob

Recipe courtesy of Tyler Florence

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Zucchini-Corn Fritters

Recipe courtesy of Food Network Kitchen

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Sweet Corn and Roasted Red Pepper Arugula Salad

Recipe courtesy of Trisha Yearwood

Grilled Corn Salad with Lime, Red Chili and Cotija

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories