Cheesy corn chowder

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.


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, .

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