Corn chowder (#1)

6 cups

Ingredients

Quantity Ingredient
4 slices Raw bacon, cut into 1/2-inch
. pieces
½ cup Chopped onion
½ cup Chopped onion
½ cup Diced red bell pepper* or
. celery
1 each Bay leaf
½ teaspoon Dried thyme leave
¼ teaspoon Celery salt
1 can (16 oz.) Corn kernels,
. drained, about 2 cups
1 can (16 oz.) Cream-style corn
2¼ cup Milk
½ teaspoon (to 3/4) Salt
x Freshly ground black pepper

Directions

1. In a soup pot, cook the bacon 5 to 7 minutes, until crisp.

Spoon off and discard all but about 1 tablespoon fat.

2. Stir in the onion, bell pepper, bay leaf, thyme, and celery salt.

Cook, stirring, 8 to 10 minutes, until soft.

3. Stir in the corn and milk. Cover and simmer 20 minutes. Season with the salt and pepper. Remove the bay leaf; serve.

TIP: * To dice a bell pepper, place the pepper on its side on a cutting board; trim ½ inch off the stem end. Cut the pepper lengthwise in quarters. Trim any white membranes. Using a chef's knife, cut each piece into ½-inch squares.

From "Woman's Day: The Only 25 Recipes You'll Ever Need" by Sidney Burstein, ISBN 0-385-41179-0, 1990.

input by iris grayson

Submitted By IRIS GRAYSON On 05-07-95

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