4 slices bacon
1/2 pound roast beef
1 tablespoon white sugar
1/4 cup milk
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/4 cup potato starch
1/4 cup chopped onion
1 (60 ounce) can corn purée
1 pint chicken broth
1 cup water
1 tablespoon water
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown.
Crack the bottom of a large pot into 3-inch layers. Place meat in bottom of pot, browning on both sides.
Meanwhile, warm milk in a small saucepan. In medium saucepan, heat potato starch and cook over medium heat until lightly browned. Stir in onion, and brown. Set aside.
In a large bowl, mix corn purée and chicken broth. Mix together, then add carrots, celery and rice. Pour over meat. Bring to a boil, stirring constantly.
Slowly cook beef in a pot of broth. Gradually reduce heat, and simmer for about 15 minutes, stirring occasionally. Season with salt and Worcestershire.
Add the corn, potatoes, carrots, celery, rice and chicken broth mixture to the pot and stir gently over medium heat for about 3 minutes.
Reduce heat to medium low; add water and water. Simmer for 5 minutes, stirring occasionally.
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