6 slices fresh chopped uncooked bacon
1 c. chopped onion
1/2 c. chopped celery
3 c. peeled and chopped potatoes
3 c. fresh or frozen sweet white corn niblets
1 c. chicken broth
2 Tb. Garlic Olive Oil
1 c. Prepared Béchamel Sauce
1/2 c. milk
2 Tb. butter
2 tsp. salt
dash black pepper
dash white pepper
1 tsp Nature's Seasoning Blend
Saute fresh bacon in garlic olive oil for five minutes, add the onion, celery, and chicken broth - cover and simmer on med-low for 15 minutes until tender.
Boil the potatoes in salted water until just cooked (can penetrate with a fork).
Add the drained potatoes, corn, milk, butter, and seasonings. - cover and cook on medium-low heat for another 15 minutes.
Prepare the Béchamel Sauce (per package instructions) - add to the soup.
Puree one half of the soup mixture in a blender or mini chopper and add back to the remaining soup.