I adapted this from a recipe I found at www.allrecipes.com. This fed my family (my children are mostly smaller) with about a quart leftover for lunches.
INGREDIENTS
4 cups water
4 cups diced peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
1/2 cup shredded carrot
2 C. frozen corn kernels
1 (15 ounce) can cream-style corn
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 bacon strips, cooked and crumbled
DIRECTIONS
In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.
Really good! We had it with Whole Wheat Buttermilk Biscuits, Coleslaw & Baked Apples.
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