| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | New England | Vegetables | 1 | Servings |
INGREDIENTS
| 1/2 | c | Flour |
| 8 | oz | Chicken stock |
| 1 | c | Creamed corn |
| 3 | Potatoes, small, diced and cooked until tender | |
| 1/2 | pt | Milk, whole, heated |
| 1/2 | c | Cream, light, heated |
INSTRUCTIONS
Chop or grind bacon. Cook until bacon starts to render fat. Add onions and saute until tender. Add flour and mix well. Cook without browning, 3 to 4 minutes. Slowly add chicken stock, stirring until smooth. Add corn, potatoes, milk, cream and salt and pepper to taste. Heat gently. Posted to Digest eat-lf.v097.n116 by Simps <c.simpson@worldnet.att.net> on May 02, 1997
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