Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 slices | Bacon; diced |
| 1 small | Onion; chopped |
| 3 tablespoons | Flour |
| 2 cups | Water |
| 1 cup | Raw; diced potatoes |
| ¼ teaspoon | Dried sage |
| 1 large | Bay leaf |
| 1 cup | Non-dairy powdered creamer |
| 1 cup | Boiling water |
| 1½ cup | Grated Cheddar cheese |
| 2 cups | Canned whole-kernel corn |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
Combine bacon and onion in large saucepan, cooking until bacon is crisp and onion is tender. Blend in flour; cook 1 minute without letting the flour color. Add 2 cups water, potatoes, sage and bay leaf. Cover and cook until potatoes are just tender, 10-15 minutes. Remove bay leaf; add creamer, 1 cup boiling water, grated cheese, corn and seasonings.
Heat until soup comes to the boil and cheese melts. Sprinkle with chopped parsley or chives. Makes 6 cups.
FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .