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Thick & Creamy Succotash Soup




Source of Recipe


by Marsha


List of Ingredients




2 strips bacon
1 small onion, chopped
1 celery stalk, trimmed and chopped
2 tablespoons all-purpose flour
3 cups chicken broth
1 1/2 cups fresh or frozen corn kernels, thawed
1 cup frozen baby lima beans, thawed
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot red pepper sauce
1/2 cup heavy cream

Recipe



Fry bacon in Dutch oven over medium heat until crisp and browned. Remove bacon; drain on paper towel.

Crumble and set aside. Add onion and celery; cook and stir in bacon drippings 5 minutes or until tender. Stir in flour; cook to a thin paste. Stir in chicken broth.

Bring to a boil, stirring until slightly thickened. Add bacon, corn, beans, bay leaf, salt, pepper and hot pepper sauce. Reduce heat to low. Simmer 15 minutes.

Stir in heavy cream. Taste and adjust seasonings, if necessary. Remove from heat. Remove bay leaf.