assignmentPREPARATION
In a large cast iron soup pot, melt 2 T butter on medium-high heat. Add in chopped bacon and render the fat from the bacon, stirring often with a wooden spoon.
Once the bacon looks cooked through and crispy add in the white wine to scrape up the bits from the bottom of the pot. Add chopped onion and garlic and cook for 2-3 minutes. Stir often.
Add ham and corn and cook for another 2-3 minutes, stirring often.
Add in chopped potatoes, cream cheese, cream of celery soup and stir all.
Lower heat to low setting, add in Herb de Provence, bay leaves, chicken bouillon cubes, about a teaspoon of salt and fresh ground pepper, and 4 C of water.
Cover and cook for about 1 hour on low. About halfway through cooking time, remove lid and taste for seasonings. Since the bacon and ham are salty, don’t add too much salt, but you may need to add a little more so taste and adjust salt and pepper if needed.
This is better the next day. So it’s better to cook one day, then refrigerate overnight. Great with fresh sourdough bread and butter. Yum!