0.5 pound bacon thick sliced cut into 1/2-inch pieces
1 bay leaf
2 tablespoons butter
2 carrots diced
4 stalks celery chopped
2 tablespoons flour
4 cups milk
1 pinch paprika
2 large potatoes diced peeled
15.3 ounce kernel corn whole drained canned
Equipment
frying pan
whisk
pot
Directions
Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes.
Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
Meanwhile, melt the butter in a large pot over medium-low heat.
Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently.
Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency.
