| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Gma3 | 1 | servings | |
INGREDIENTS
| 4 | sl | Bacon |
| 3 | md | Onions; sliced |
| 4 | md | Potatoes; sliced, skins on |
| 1 1/2 | c | Fresh or frozen corn |
| 1 | Beef bouillon cube | |
| 1 | c | Water |
| Crabmeat or scallops; (optional) | ||
| 3 | c | Milk |
| Salt and freshly ground pepper to taste |
INSTRUCTIONS
Fry the bacon until crisp. Drain and reserve it. Saute' the onions in bacon fat until tender, then transfer to a 3-quart saucepan along with the potatoes, corn, bouillon cube, and water. Cover and cook 15 minutes. Add crabmeat or scallops, if desired, and cook 2 minutes more. Add the milk and heat almost to the boiling point. Add salt and pepper, ladle into bowls, and garnish with the bacon, crumbled into pieces. Serves 4 to 6. Recipes from Good Old-Fashioned Maine Cookery by Terry Rohe and Sally Cohen (Prima Publishing, copyright 1994 by Terry Rohe). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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