| 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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