Monday, February 22, 2010

Corn Chowder

1 lb. bacon
3 Tbsp. flour
1 c. onion, diced
1 c. celery, diced
1 c. carrots, diced
2 c. potatoes, diced
1 qt. milk
1 (17-oz) can cream style corn
2 tsp. salt
1/2 tsp. black pepper
1 tsp. Worcestershire sauce

Dice bacon and fry. Pour off all but 2 Tbsp. of drippings. Add flour to bacon. Stir and turn off heat (of put on plate with paper towel to soak up excess drippings).

Combine onion, celery, carrots, and potatoes in pot and barely cover with water. Cook for 10 minutes. Stir in milk, corn, salt, pepper, and Worcestershire sauce. Add bacon. Bring ingredients to a boil.

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