| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 3 | c | Potatoes; diced |
| 1 | c | Celery; chopped |
| 1 | c | Carrots; grated |
| 1 | c | Onion; chopped |
| 2 | c | Water |
| 4 | sl | Bacon |
| 1/4 | c | Flour |
| 2 1/4 | c | Milk |
| 385 | ml | Evaporated skim milk; (13.5oz) |
| 398 | ml | Cream-style corn; (14oz) |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Cayenne |
INSTRUCTIONS
1. In large saucepan, cover and cook potato, celery, carrot and onion in water until tender. Do not drain. 2. Meanwhile, fry bacon in frying pan. Stir in flour. Stir in both milks until mixture boils and thickens. Add to potato mixture with corn, salt, and peppers. Stir and heat through. Contributor: "Company's Coming for Christmas" Jean Pare Yield: 10 cups Posted to recipelu-digest Volume 01 Number 239 by Cathleen <catht@interlog.com> on Nov 10, 1997
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