Cook 1/4 lb. bacon. Let bacon cool and then crumble.
Using a small amount of bacon fat, saute 1/2 cup diced onion until tender in a large pot.
Slowly stir in 1/4 cup flour, 4 cups milk, 2 one lb. cans of cream style corn while cooking over medium heat. Meanwhile, cook together in boiling water 1 1/2 cups diced potatoes, 1/2 cup celery diced, 1/2 c. carrots diced. When vegetables are just tender, add to corn mixture. Add crumbled bacon. Top with cheese, if desired.
This recipe came from Leola Ord and was dated January, 1987. Leola was one of Mom's dearest friends in Covina. One of the many things they had in common was their love of good food. My sister Marie fondly remembers Mom and Leola attending a weight loss group (probably in anticipation of an upcoming cruise) and each week after weigh-in they would "celebrate" by going out to lunch!
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