Potato and Corn Chowder
1 Large Onion, Chopped
2 Stalks diced celery (about 1 cup)
1 Can (14.75 ounce) Cream Corn
2C Potatoes finely diced
Cook bacon in 3 qt. Saucepan over medium heat until crisp.
Drain fat reserving 3 tbsp in saucepan. Drain bacon on paper
towels and set aside.
Cook onion, celery and potatoes in bacon fat over medium heat
about 5 minutes. Stirring until tender. Stir in flour. Cook
over medium heat, stirring constantly. Remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in pepper and corn. Heat until hot. Stir in bacon. Sprinkle
each serving with parsley and paprika if desired.
© 2005 Grand Bend Produce LTD.