Cheesy Corn Chowder

6 Servings

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Cheesy Corn Chowder Ingredients

6 sl Bacon; diced	1 c Non-dairy powdered creamer
1 sm Onion; chopped	1 c Boiling water
3 tb Flour	1 1/2 c Grated Cheddar cheese
2 c Water	2 c Canned whole-kernel corn
1 c Raw; diced potatoes	1 ts Salt
1/4 ts Dried sage	1/8 ts Pepper
1 lg Bay leaf

Instructions for Cheesy Corn Chowder

Combine bacon and onion in large saucepan, cooking until bacon is crisp and onion is tender. Blend in flour; cook 1 minute without letting the flour color. Add 2 cups water, potatoes, sage and bay leaf. Cover and cook until potatoes are just tender, 10-15 minutes. Remove bay leaf; add creamer, 1 cup boiling water, grated cheese, corn and seasonings. Heat until soup comes to the boil and cheese melts. Sprinkle with chopped parsley or chives. Makes 6 cups. FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CornCuisine: Uncategorized

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