Soup, Corn Chowder

1 tsp neutral oil
4 slices bacon diced or 1 cup ham diced
1 med onion diced
1 cup celery diced
3 tbs flour
1 cup chicken broth
1/8 tsp thyme
dash rosemary
dash dry mustard
1/4 tsp pepper
1 cup milk (1%)
1 can (370 ml) 2% evapourated milk
2 14 oz can creamed corn

whisking in slowly means to add liquid gradually not all at once. with each addition you can add a little bit more liquid than you did the time before. I usually add about 2 tbs whisk that in then say 3 tbs whisk that in then 4 tbs whisk, then 1/2 cup

heat dutch oven or stock pot on stove with oil med heat, when shimmering add bacon cook for 2 minutes add onion cook an additional 3-5 min until bacon cooked and onions translucent stirring occasionaly. add celery cook an additional 2 min. stir in flour cook 1 minute turn up heat to med high whisk in chicken broth slowly, add spices then whisk in evap milk slowly, then whisk in milk. stirring constantly over med high heat until thickened and smooth. thickened means it will coat the back of the spoon. add creamed corn and stir til heated through. no need to add salt enough in bacon and corn to season soup

Serving Size: 5 2 cup servings