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How to make it

  • In a soup pot brown the bacon, when enough grease has suitably covered the bottom of the pan add in the onion and cook for 2 - 3 minutes over a medim-low heat, stirring frequently.
  • Add one small bay leaf tied to the fresh sprigs of parsley and thyme.
  • Season with salt and pepper and a dash of ground sage.
  • Stir in cup of diced potatoes and two cups of hot water, cook until the potatoes are tender.
  • To thicken the mix, combine the flour and the chicken stock into a slurry and add to soup in pot, stirring until incorporated.
  • Add cans of corn and the scalded milk and stir well.
  • Bring contents of pot to a boil and then remove it from the heat and just before serving, stir in the egg yolks and add one tablespoon of butter.
  • Dust with finely chopped parsley or chives and sere very hot.
  • Enjoy!

Reviews & Comments 2

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    " It was excellent "
    dynie ate it and said...
    Just seeing what's in this lets me know it'll be good. I'm bookmarking.
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  • kimberry 11 years ago
    sounds so yummy! Tahnks:)
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