Corn Chowder
1/2 pound bacon, diced
1 medium onion, chopped (about ½ cup)
1/2 cup chopped celery (with tops)
2 Tablespoons flour
4 cups milk
1 can (17 oz) cream-style corn
1 can (16 oz) tiny whole potatoes, diced
1/2 teaspoon salt
1/8 teaspoon pepper
snipped parsley
paprika
In a large saucepan, fry bacon until crisp; remove 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 one minute.
Stir in corn, potatoes, salt, and pepper; heat through. Stir in
bacon.
Sprinkle each serving with parsley and paprika. 6 servings (1 cup
each)
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