In a 6quart stock pot, sauté 2tbsp butter, celery, pepper, minced garlic and onion until tender, about 5-7 minutes. Add in 6 cup prepared stock and bring to a boil. Add corn, fresh herbs, spices and potatoes and boil for 10 minutes. Reduce heat to low, cover and simmer for 20 minutes or until potatoes are tender.
Make a roux in a skillet by melting remaining 1/3 cup butter and slowly adding Kinnikinnick All Purpose Flour Blend while whisking over medium heat. Whisk for 3-5 minutes (roux should be smooth and a light cream colour). Slowly add both creams to roux while continuing to whisk over low heat until smooth.
Slowly pour cream mixture into soup, stirring continuously. Stir until mixture is dispersed evenly through soup.
Simmer soup for 20 minutes.
Top each bowl of soup with crumbled bacon and fresh chives. Serve with your favourite Kinnikinnick Bread or Buns. Serves 6-8
Tips & Variations
For a dairy free soup version, omit the roux and creams. Saute in olive oil instead of butter. Cook soup until potatoes are tender.