Recipe - Cheesy Corn Chowder

6 sl Bacon; minced
1 small Onion; chopped
3 tablespoon Flour
2 cup Water
1 cup Raw; minced potatoes
One fourth teaspoon Dried sage
1 lg Bay leaf
1 cup Nondairy powdered creamer
1 cup Boiling water
1 One half cup Grated Cheddar cheese
2 cup Canned wholekernel corn
1 teaspoon Salt
1/8 teaspoon 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, 1015 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

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.