Corn Chowder

½ lb. bacon
1 medium onion, chopped
½ c. celery, chopped
2 T. flour
4 c. milk
1 can cream style corn
1 can whole potatoes, diced
½ t. salt
1/8 t. pepper

Fry bacon until crisp. Remove from pan and drain well. Pour all but 3 T. of drippings out of pan. Add onion and celery to dripping in pan. Cook and stir till onion is tender. Remove from heat; blend in flour and 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 and potatoes. Add salt and pepper; heat thoroughly. Crumble bacon and stir in. Garnish with parsley flakes and paprika.

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Remember Your Great Southern Chefs
by Chris Tramel


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