Corn Chowder
Recipe by :Elizabeth Gingry
Servings :6
3/4 pound bacon [diced]
1 medium onion [chopped-about 1/2 cup]
1/2 cup celery [chopped with tops]
2 tablespoons flour
4 cups milk
1 can cream-style corn [17 ounce]
1 can tiny whole potatoes [diced-16 ounce]
1/2 teaspoon salt
1/8 teaspoon pepper
snipped parsley
paprika
In large saucepan, fry bacon until crisp; and drain. Pour all
but 3 tablespoons drippings from saucepan. Add onion and celery
to drippings
in pan; cook and stir until onion is tender. Remove from heat;
blend in flour. Cook over low heat, stirring until mixture is
bubbly. Remove from
heat. Stir in milk. Heat to boiling, stirring constantly. Boil
and stir 1 minute. Stir in corn, potatoes, salt and pepper; heat
through. Stir in bacon. Sprinkle each serving with parsley and
paprika.
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