Recipe - Pilgrim Soup

Three fourths pound Bacon, minced
1 md Onion (about One half cup),
chopped
One half cup Celery with tops, chopped
2 tablespoon Flour
4 cup Milk
1 cn Corn, creamstyle (17 oz)
1 cn Tiny whole potatoes ( minced
16oz)
One half teaspoon Salt
1/8 teaspoon Pepper
Parsley, snipped
Paprika

In large saucepan, fry bacon until crisp; drain. Pour all but 3 tablespoons
drippings from saucepan. Add onion and celery to drippings in pan; cook and
stir until onion is tendexture is bubbly. R

Recipe by: Aunt Libby's Kitchen Posted to MCRecipe Digest V1 #556 by
susan@zeus.powersite.net on Apr 7, 1997