Cheesy Corn Chowder
INGREDIENTS:
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
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
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,
Heat until soup comes to the boil and cheese melts. Sprinkle with chopped parsley or chives. Makes 6 cups.
FOOD SECTION, ARKANSAS GAZETTE,