Adapted from Spilling the Beans
3 slices bacon, chopped
1 onion, finely chopped
1 stalk celery, chopped
2 Tbsp flour
1 tsp cumin
4 cups chicken stock
1 red skinned potato, diced
2 cups white beans, rinsed and drained
12 oz (341 ml) can of corn (or you can use 1 ½ cups of frozen/ fresh corn cut right off some cobs
1 cup cooked, chopped chicken
½ cup whipping cream
1 cup sharp cheddar cheese
In a large soup pot, fry up the bacon until crisp. Remove to paper towels and blot.
In the same pot using the bacon grease, sauté the onion and celery until tender. Stir in the flour and cumin for about a minute, then add the stock, potato, and beans. Bring to a boil over medium heat and then turn down to medium low and simmer until the potato is tender, about 10-15 minutes.
Taste your bits of potato to make sure they are as tender as you like. Take the pot off the heat and stir in the cream, bacon, corn, cheese, and chicken. Stir well and put back on the heat to warm through, but don’t let it boil.
Makes 6 servings