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