Cook the bacon in a soup pot over medium-high heat until it is crisp and brown. Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the aromatic vegetables soften. Add the milk and cream and heat through. Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes. Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper. Stir in the parsley just before serving.
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