Peggy's corn chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bacon, diced |
| 1 | medium | Onion, chopped |
| ½ | cup | Celery, chopped |
| 2 | tablespoons | Flour |
| 4 | cups | Milk |
| 16 | ounces | Can creamed corn |
| 1 | can | Potatoes [Or use cooked, chopped potatoes to taste S.C.] |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Parsley | ||
| Paprika | ||
Directions
Here's one I got from a friend many years ago... I haven't tried it for a long time, but it was excellent++good enough for me to get the recipe and I wasn't even into cooking at the time.
Fry the bacon and save 3 tablespoons of the drippings. Fry onion and celery in the drippings until tender. Blend in flour, stirring until bubbly. Remove from heat and stir in milk. Heat to boiling point, stirring constantly. Boil and stir for one minute. Stir in remaining ingredients.
If you feel really racy, dump in a drained can of clams.
Posted by Stephen Ceideburg; February 6 1991.