I would take it that everyone is busy decorating and pulling bins down from the attic to unwrap their treasured Christmas heirloom ornaments. I know our weekend has been busy with shopping and searching for a new tree. That proved to be rather "last minute!" Our tree that we have only had for four years, was a bit forlorn looking. You know the "joys of decorating" you read about, between husband and wife? Well, I guess you could say the darling and I had one of those moments. When he dragged in that big, heavy nine foot tree, set it up and plugged it in......only about one-fourth of the lights were working! I had a brief moment of what we shall refer to as "Joan Crawford in the rose garden!"
We are making progress. Son #3 was home this weekend, from Austin, to meet up with college friends. They spent the evening in Dallas joining up to eat Sushi and catch a comedy show! He was able to help us out by bringing all of the ornament bins downstairs! Now, I can spend the coming week decorating the new tree!
Add all of the diced vegetables and allow to sautee for about 5-7 minutes.
Add in the flour and mix well, turn down the heat and allow to simmer for 5-7 minutes to let the flour cook. This is your roux with the vegetables.
Stir in the hot chicken stock and mix well to get all of the roux incorporated.
Now you are ready to add the milk and corn, reduce heat and allow to simmer for 30-45 minutes. Top with shredded cheddar cheese, bacon bits and hot cornbread.