Southern corn chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bacon; cut into 1-inch pieces |
| 2 | smalls | Onions; sliced |
| 1 | tablespoon | All-purpose flour |
| 1 | cup | Water |
| 2 | cups | Finely diced raw potatoes |
| ⅓ | cup | Chopped celery |
| 2 | Bay leaves | |
| 2 | cans | (1-lb) cream-style corn |
| 1 | cup | Milk |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White 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, .