The Recipe Trove

Adapted from “From Amish and Mennonite Kitchens”

6 slices bacon, chopped

1 medium onion, diced

3 or 4 medium red-skinned potatoes, diced, but not peeled

4 cups fresh or frozen sweet corn kernels

1 cup chopped celery

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups chicken broth

3 tablespoons all-purpose flour

2 cups non-fat milk

1 15-ounce can butter beans, drained and finely mashed with a fork

1.  Saute the bacon pieces over medium-high in a large soup pot until crispy.  Remove the bacon crumbles and set aside, leaving the drippings in the pot.

2. Reduce the heat to medium and add the diced onion to the bacon drippings.  Cook the onions until soft and translucent, but not browned at all.  Add the potatoes, corn, celery, salt, pepper and chicken broth to the pot.  Bring to a boil, reduce heat to simmer and cover.  Simmer for about 20 minutes, or until potato is soft and cooked through.

3.  Combine the flour and the milk in a bowl and whisk together until smooth.  Slowly stir the milk mixture into the soup.  Bring back to just-boiling, stirring frequently to prevent the flour from sticking to the bottom of the pot.  Once the soup begins bubbling, reduce the heat back to a simmer.

4.  Stir in the can of finely mashed butter beans.  Cook for another 10 minutes or so, until completely heated through.  Stir the bacon crumbles into the soup or use as a garnish to top the soup.

Serves 12 people as a main course, about 16 as an appetizer or accompaniment.