September 4, 2009

Corn Chowder

Rachel Ward

1 lb bacon, chopped
1 med. Onion, chopped, (fresh or dried, either works)
2 med. Stalks celery, chopped
2 tbsp. flour
4 c. milk
1/8 tsp. pepper
1 can creamed corn
1 can potatoes chopped (or just cook a few cups of chopped potatoes separately)

Cook bacon in 3 qt. pot over med. Until crisp. Drain fat, reserving 3 tbsp. in saucepan. Drain bacon on paper towels; set aside. Cook onion and celery in bacon fat over medium heat about 2 minutes, stirring until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in mil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in pepper, corn an potatoes. Heat until hot. Stir in bacon. Sprinkle with paprika.

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