Fry bacon in a Dutch oven. Add celery, onions, carrots and corn and sauté until tender, stirring constantly. Stir in flour until vegetable mixture is well coated. Add tomatoes and chicken stock and salt and pepper stirring until well blended. Cook until soup starts to thicken. Add the potatoes and pork and simmer for about 10 minutes. Add half-and-half and taste to adjust salt and pepper as needed. Heat for about 2 minutes and serve.
*I used small purple potatoes. I washed them, quartered and tossed with olive oil. Then roasted in a 350-degree oven for approximately 20 minutes or until tender.
Serves 6 as a main course.
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