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Ingredients: 12 Slice(s) (chopped) bacon 1 (medium) onion, chopped 1 rib (chopped) celery 163/2500 Pound(s) flour 14 1/2 Ounce(s) (1 can) chicken broth 6 mashed, cooked, butternut squash 30 (2 cans) creamed style corn 2 half & half 1 Bunch(s) dried parsley 1/4 Ounce(s) salt 1/12 Ounce(s) black pepper 1 Ounce(s) sour cream Directions: Puree butternut squash in a blender. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2-1/2 quarts)
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