CORN CHOWDER |
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| by Ted Peterson |
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| The web page is an article on how to make a good corn chowder. You can save it and use it over some time. |
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| If you have another good article that would fit into this site send to the e-mail address at the end of this page. |
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| 5 slices bacon, chopped up. |
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| 2 tablespoons flour. |
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| A medium onion chopped up fine. |
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| 1 3/4 cups raw corn kernels, or a small package frozen corn-defrosted, or a small can of corn kernels drained. |
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| 3 1/4 cups milk. |
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| 1 teaspoon Tabasco sauce. |
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| Note: You can add a medium bell pepper, cored and diced if you want. If you would like color, try the red one. |
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| Cook the bacon until it becomes brown and crisp. Add the onion, flour and bell pepper and stir to coat all the items with the bacon grease and flour. Cook until the onion and pepper are soft. Add the remaining ingredients and cook until the soup has thickened. If you would like you can cook it in a microwave for about 10 minutes. |
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| Store in in your refrigerator until used. This will serve about 5. For one person you will have to cut it down to about 1/5 the amount, or make this amount and save it for use over some time. |
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| Good luck. |
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Any Comments, Questions, or Inquiries:  E-Mail_w7wwg@jps.net
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