Yield: 6 Servings
|6 slices||Bacon; diced|
|1 small||Onion; chopped|
|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|
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, .