| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bacon; cut into 1-inch pieces |
| 2 |
sm |
Onions; sliced |
| 1 |
tb |
All-purpose flour |
| 1 |
c |
Water |
| 2 |
c |
Finely diced raw potatoes |
| 1/3 |
c |
Chopped celery |
| 2 |
|
Bay leaves |
| 2 |
cn |
(1-lb) cream-style corn |
| 1 |
c |
Milk |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
INSTRUCTIONS
Fry bacon until crisp, drain on absorbent paper, and set aside. Reserve 1/4
cup bacon drippings and place in a kettle. Saut. onion in bacon drippings
for about 5 minutes. Blend in flour and mix to a smooth paste. Gradually
add the water and stir until smooth. Add the potatoes, celery, and bay
leaves. Cover and cook over low heat for about 15 minutes or until potatoes
are done. Stir occasionally. Blend in corn, milk, seasonings, and bacon.
Heat for 15 minutes. Serve hot. Yield: 5 to 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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