Ingredients:

1 stick butter

½ cup flour

½ cup diced onion

½ cup diced celery

Pre-cooked diced bacon (3 slices, or about a cup)

Corn – canned, frozen, or fresh – about 4 cups

4 large red skinned potatoes, diced

1 cup heavy cream

6 - 8 cups chicken broth

3 Tablespoons honey

Salt and pepper

Shredded cheddar cheese (optional)

Chopped green onions for garnish

Directions:

Boil potatoes in salted water until tender. Melt butter in a large dutch oven or heavy pot. Add onions and celery, cook until translucent. Add flour, stirring constantly. Cook flour mixture for about 5 minutes. Slowly add chicken broth until desired consistency; you want it a little thinner than you would like it, as the potatoes and corn will thicken the mixture. Add corn and drained potatoes and let simmer for 10 minutes. Use an immersion blender to blend potatoes and corn for just a few seconds. Add cream, bacon, honey and cheese. Salt and pepper to taste. Top with green onions.

The Museum of Appalachia is located at 2819 Andersonville Hwy. for more information visit museumofappalachia.org

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