Corn chowder - cc

Yield: 1 Servings

Measure Ingredient
3 cups Potatoes; diced
1 cup Celery; chopped
1 cup Carrots; grated
1 cup Onion; chopped
2 cups Water
4 slices Bacon
¼ cup Flour
2¼ cup Milk
385 millilitres Evaporated skim milk; (13.5oz)
398 millilitres Cream-style corn; (14oz)
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Cayenne

1. In large saucepan, cover and cook potato, celery, carrot and onion in water until tender. Do not drain.

2. Meanwhile, fry bacon in frying pan. Stir in flour. Stir in both milks until mixture boils and thickens. Add to potato mixture with corn, salt, and peppers. Stir and heat through.

Contributor: "Company's Coming for Christmas" Jean Pare Yield: 10 cups Posted to recipelu-digest Volume 01 Number 239 by Cathleen <catht@...> on Nov 10, 1997

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