Southern corn chowder

6 Servings

Ingredients

QuantityIngredient
½poundsBacon; cut into 1-inch pieces
2smallsOnions; sliced
1tablespoonAll-purpose flour
1cupWater
2cupsFinely diced raw potatoes
cupChopped celery
2Bay leaves
2cans(1-lb) cream-style corn
1cupMilk
1teaspoonSalt
¼teaspoonWhite pepper

Directions

Fry bacon until crisp, drain on absorbent paper, and set aside. Reserve ¼ cup bacon drippings and place in a kettle. Saut‚ onion in bacon drippings for about 5 minutes. Blend in flour and mix to a smooth paste. Gradually add the water and stir until smooth. Add the potatoes, celery, and bay leaves. Cover and cook over low heat for about 15 minutes or until potatoes are done. Stir occasionally. Blend in corn, milk, seasonings, and bacon.

Heat for 15 minutes. Serve hot. Yield: 5 to 6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .