4 medium potatoes, peeled and cut into 1/2 inch cubes
2 cans condensed cream of celery soup, undiluted
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2 inch pieces
1 can cream style corn
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Let's Make It
In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings.
In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally.
Add carrots and beans. Cover and simmer 15 minutes long or until the vegetables are tender. Stir in corn and reserved bacon; heat through.