* 2 Tbsp. butter
* 1/4 Cups all-purpose flour
* 1 Cup water
* 2 1/2 Cups milk (skim or 1% work just fine and lighten it up considerably)
* 2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
* 1 Cup celery, diced
* 1 Cup broccoli florets
* 1 onion, diced
* 2 red potatoes, diced into small cubes
* 2-3 cloves garlic, minced
* 1 can corn, drained
* Salt and pepper to taste
* A few dashes of hot sauce (like Tabasco or Cholula)
* bacon
Directions
Cook bacon and set aside. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, celery, and broccoli. Bring to a simmer--don't boil. Stir frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. Feel free to add more crumbled bacon and a smidge of shredded cheese on top. Enjoy!
