What You'll Need:
1½ cups Snowville Creamery fat free milk
1 cup Snowville Creamery half and half
1 tbsp butter and 1 tbsp olive oil
1 onion, finely chopped
2 sticks celery, finely sliced
2 medium potatoes, cut into small cubes
3 rashers of bacon, chopped
3 ears of corn, shucked
Leaves picked from 4 springs fresh thyme
Homemade chicken stock
½ tsp celery salt
1 tbsp fresh parsley, finely chopped
salt and pepper to taste
fresh chives snipped to garnish
Prep Time: 20 mins
Cook Time: 20 mins
Sauté the onion, bacon, and celery until the onions are starting to soften. Keep the heat low enough that the onions do not brown. Add the cubed potato and thyme leaves and cook for a couple of minutes. Stir occasionally to make sure that they do not stick. You may need to add a little extra butter.
Then add the chicken stock and cook for approximately 10 minutes. Check that the potatoes are cooked. Turn the pan off the heat and ladle the potatoes, celery and a little of the liquid into the blender. Add a cup of milk. Pulse for a few seconds and return to the pan.
Rinse the blender out with the rest of the milk. Add the corn kernels, cream, and parsley as well as celery salt and seasoning. Turn the heat back on and then cook the soup for 5 minutes. You may want to add a little extra liquid depending on thickness. To serve sprinkle with finely snipped chives. (I say snipped because I find it easiest to use scissors. I also use scissors to chop the bacon).
Another tip is that Snowville Creamery milk and cream freeze really well, so if you don’t think you can use half a gallon of cream within the date, you can decant it into smaller containers and then defrost small amounts as you need them. Warren suggested freezing it in an ice cube tray but I have been reusing old Jeni’s pints. Serves four.