Ingredients
6 bacon strips, diced1 medium onion, chopped3 celery ribs, chopped1/4 cup all-purpose flour4 cups half-and-half cream4 medium potatoes, peeled and cut into 1/2-inch cubes2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted2 tablespoons dried parsley flakes1 tablespoon Worcestershire sauce1 teaspoon seasoned salt1/2 teaspoon pepper1 cup sliced carrots1 cup fresh or frozen green beans, cut into 2-inch pieces1 can (14-3/4 ounces) cream-style corn
Preparation
In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings.
In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally.
Add carrots and beans. Cover and simmer 15 minutes longer or until vegetables are tender. Stir in corn and reserved bacon; heat through.
