Recipe - Southern Corn Chowder

One half pound Bacon; cut into 1inch
pieces
2 small Onions; cut or sliced up
1 tablespoon Allpurpose flour
1 cup Water
2 cup Finely minced raw potatoes
1/3 cup Chopped celery
2 Bay leaves
2 cn (1lb) creamstyle corn
1 cup Milk
1 teaspoon Salt
One fourth teaspoon White pepper

Fry bacon until crisp, drain on absorbent paper, and set aside. Reserve 1/4
cup bacon drippings and place in a kettle. Saut‚ onion in bacon drippings
for about 5 minutes. Blend in flour and mix to a smooth paste. Gradually
add the water and stir until smooth. Add the potatoes, celery, and bay
leaves. Cover and cook over low heat for about 15 minutes or until potatoes
are done. Stir occasionally. Blend in corn, milk, seasonings, and bacon.
Heat for 15 minutes. Serve hot. Yield: 5 to 6 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.