Corn Chowder 2
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INGREDIENTS 2 slices bacon 1/4 cup chopped onion 2 medium potatoes, cubed 2 cups corn 1/2 cup chopped celery 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups chicken broth 2 tablespoons flour 2 cups milk In a 3-quart saucepan fry bacon until crisp. Remove and drain, reserving drippings. Crumble bacon and set aside. Cook onions in bacon drippings until soft but not brown. Add potatoes, corn, celery, salt, pepper, and 1-1/2 cups chicken broth. Bring to a boil. Reduce heat. Cover and simmer 15 to 20 minutes. Blend flour and remaining chicken broth. Add to vegetable mixture. Cook and stir until slightly thickened and bubbly. Reduce heat. Add milk. Heat thoroughly but do not boil. Top with crumbled bacon. Makes 4 to 6 servings