Mama
Queen of Cornbread
[FONT=Times New Roman, serif]1 stalk of celery, finely chopped[/FONT]
[FONT=Times New Roman, serif]1 carrot, finely chopped[/FONT]
[FONT=Times New Roman, serif]½ medium onion, finely chopped[/FONT]
[FONT=Times New Roman, serif]2 tablespoons butter[/FONT]
[FONT=Times New Roman, serif]2 medium potatoes, diced into 1/2” cubes[/FONT]
[FONT=Times New Roman, serif]2 ½ cups Chicken Broth[/FONT]
[FONT=Times New Roman, serif]2 cups heavy cream[/FONT]
[FONT=Times New Roman, serif]1 tablespoon chopped parsley[/FONT]
[FONT=Times New Roman, serif]1 teaspoon pepper[/FONT]
[FONT=Times New Roman, serif]½ cup sour cream[/FONT]
[FONT=Times New Roman, serif]½ pound of Velveeta, cut into cubes[/FONT]
[FONT=Times New Roman, serif]6 strips of bacon, cooked crisp and crumbled[/FONT]
[FONT=Times New Roman, serif]1 tablespoon cornstarch[/FONT]
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In a medium pot, saute the celery, carrot and onion in the butter until soft, about 5 minutes.[/FONT]
[FONT=Times New Roman, serif]1 carrot, finely chopped[/FONT]
[FONT=Times New Roman, serif]½ medium onion, finely chopped[/FONT]
[FONT=Times New Roman, serif]2 tablespoons butter[/FONT]
[FONT=Times New Roman, serif]2 medium potatoes, diced into 1/2” cubes[/FONT]
[FONT=Times New Roman, serif]2 ½ cups Chicken Broth[/FONT]
[FONT=Times New Roman, serif]2 cups heavy cream[/FONT]
[FONT=Times New Roman, serif]1 tablespoon chopped parsley[/FONT]
[FONT=Times New Roman, serif]1 teaspoon pepper[/FONT]
[FONT=Times New Roman, serif]½ cup sour cream[/FONT]
[FONT=Times New Roman, serif]½ pound of Velveeta, cut into cubes[/FONT]
[FONT=Times New Roman, serif]6 strips of bacon, cooked crisp and crumbled[/FONT]
[FONT=Times New Roman, serif]1 tablespoon cornstarch[/FONT]
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In a medium pot, saute the celery, carrot and onion in the butter until soft, about 5 minutes.[/FONT]
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Cut the potatoes into 1/2” cubes (no need to peel the potatoes) and add to the pot. Add the chicken broth. Bring to a boil, reduce heat, cover and simmer until the potatoes are tender, about 15 to 20 minutes.[/FONT]
Cut the potatoes into 1/2” cubes (no need to peel the potatoes) and add to the pot. Add the chicken broth. Bring to a boil, reduce heat, cover and simmer until the potatoes are tender, about 15 to 20 minutes.[/FONT]
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Add the heavy cream, parsley, pepper and sour cream. Mix well. Bring back up to a simmer.[/FONT]
Add the heavy cream, parsley, pepper and sour cream. Mix well. Bring back up to a simmer.[/FONT]
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Add the Velveeta Cheese and crumbled bacon. Stir until cheese has completely melted.[/FONT]
Add the Velveeta Cheese and crumbled bacon. Stir until cheese has completely melted.[/FONT]
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Mix the cornstarch with ¼ cup of cold water. Add to the soup. Cook, stirring occasionally until thick and bubbly.[/FONT]
Mix the cornstarch with ¼ cup of cold water. Add to the soup. Cook, stirring occasionally until thick and bubbly.[/FONT]
