| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Bacon |
| 1 |
lg |
Onion; chopped |
| 1 |
cn |
Cream of chicken soup |
| 1 |
pt |
Half-and-half |
| 2 |
cn |
Creamed corn |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Start by cooking up the bacon. Grandma fried her bacon in a cast iron
skillet, as does Freni, but when it's my turn to cook, I zap it in a
microwave. Crumble the cooked bacon and set it aside, saving two or three
tablespoons of the grease.
In a large pot, saute the onion in the bacon grease until it softens and
begins to brown. Stir in the cream of chicken soup and the half-and-half.
Dump in the creamed corn and season to taste with salt and pepper. Serve
with the crumbled bacon sprinkled on top. This soup tastes even better when
made the day before and allowed to sit in the refrigearator overnight. Just
rmemeber to heat it up very slowly the next day so it doesn't scorch, as it
is rather thick.
Tamar Myers (1996). Parsley, Sage, Rosemary, and Crime. A Pennsylvania
Dutch Mystery with Recipes. NY: Signet. Magdalena Yoder, Innkeeper;
Freni, Cook.
Posted to MC-Recipe Digest V1 #187
Date: Tue, 6 Aug 1996 21:00:04 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
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