- One rabbit, boiled and deboned
- 1/2 cup butter
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrots
- 2 (14.5 ounce) cans chicken broth or equivalent for soup base
- 5 cups peeled and cubed potatoes
- 1 can creamed corn
- 1/4 cup flour
- 2 cups heavy whipping cream
- 3 cup Shredded Cheddar cheese
- 1/8 cup garlic powder
- Salt/pepper/Italian seasoning to taste
In a large saucepan toast the flour, add butter to make a dough like mix, then add the cream. In a large pot, place potatoes and broth add water to cover. Boil until the potatoes are tender. Add celery, onion, carrots and spices; cook and stir until tender, about 5 minutes. Reduce heat, add the rabbit meat, flour/butter/cream mix and can of corn. Mix thoroughly cook over low heat for 10 min. Add cheese in small handfuls, mixing between handfuls, turn off heat, let rest 5 min. Stir before serving.