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Randy Smith
Cheesy Corn Chowder
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(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
Soup
6
Servings
INGREDIENTS
6
sl
Bacon; diced
1
sm
Onion; chopped
3
tb
Flour
2
c
Water
1
c
Raw; diced potatoes
1/4
ts
Dried sage
1
lg
Bay leaf
1
c
Non-dairy powdered creamer
1
c
Boiling water
1 1/2
c
Grated Cheddar cheese
2
c
Canned whole-kernel corn
1
ts
Salt
1/8
ts
Pepper
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”
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