Yield: 6 Servings
Measure | Ingredient |
---|---|
2 mediums | Potatoes; peeled & diced |
1 medium | Onion; cut in rings |
½ cup | Celery; chopped |
½ cup | Water |
1 teaspoon | Salt |
1 can | Whole Kernel Corn |
1½ cup | Milk |
¼ teaspoon | Dried Marjoram; crushed |
5 slices | Bacon; crisp cooked & crumbled |
\N \N | Butter Or Margarine |
In saucepan combine potatoes, onion, celery, water and salt. Cover; cook til vegies are tender, 15 to 20 minutes. stir in undrained corn, milk, marjoram and dash pepper. Heat through. Serve in warmed bowls; top with crumbled bacon and a pat of butter or margarine.
Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland <kirkland@...> on Oct 26, 1997