| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Canadian |
Chowder, Soups, Vegetables |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Margarine |
| 2 |
oz |
Diced canadian -style bacon |
| 1/2 |
c |
Diced onion |
| 2 |
tb |
Each diced celery and shredded carr |
| 1 1/2 |
ts |
All-purpose flour |
| 1/2 |
c |
Skim milk |
| 3 |
oz |
Pared potatoes, diced |
| 1/2 |
ts |
Salt |
| 1 |
|
Dash each marjoram leaves and |
| 1/2 |
c |
Frozen or drained canned whole kern |
| 1 |
|
Water if required |
INSTRUCTIONS
In 2-quart saucepan heat margarine until bubbly and hot; add bacon, onion,
celery and carrot; saute until onion is translucent. Sprinkle with flour
and stir quickly to combine; cook, stirring, for 1 minute. Stirring
constantly, gradually add milk and bring to a boil. Reduce heat and add
potato and seasonings; cover and let simmer until potato is tender, about
15 minutes. Stir in corn and let simmer until heated through. If mixture
gets too thick, add water, 1 tablespoon at a time, until desired
consistency.
Makes 2 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
Posted to recipelu-digest Volume 01 Number 349 by P&S Gruenwald
<sitm@ne.infi.net> on Dec 08, 1997
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