•

1 lb. can cream-

Corn Chowder

style corn or fresh

corn cut off the cob

Make this chowder in a dutch oven.

•

3 slices bacon cut

in strips

1 medium onion,

sliced

Fry the bacon in it until almost crisp. Add the onion

and potato and saute lightly (do not brown). Stir in the

corn and seasonings. Add the boiling water, cover, and

bake for about 45 minutes at 350°, or cook on top of

the stove over low heat for 30 – 35 minutes, stirring

occasionally.

•

1 c. thinly sliced

potato

•

1 T. sugar

• 3 c. boiling water

1 large can evapo-

Add the milk and continue to cook until very hot. When

you are about ready to serve, stir in a little of the hot mix-

ture into the egg yolks and stir all back together. Add the

butter, and garnish with parsley or chives.

•

rated milk or 2 c.

rich milk, scalded

•

2 egg yolks, stirred

1 T. butter

chopped parsley or

chives

Great Tastes