Ingredients
12 bacon strips, diced1 medium onion, chopped1 celery rib, chopped2 tablespoons all-purpose flour1 can (14-1/2 ounces) chicken broth6 cups mashed cooked butternut squash2 cans (8-3/4 ounces each) cream-style corn2 cups half-and-half cream1 tablespoon minced fresh parsley1-1/2 teaspoons salt1/2 teaspoon pepperSour cream, optional
Preparation
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.
