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    Harvest Corn Chowder

    Source of Recipe


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    List of Ingredients

    1/2 pound bacon, cut up

    1 medium onion, chopped (1/2 cup)

    2 medium celery stalks, chopped (1 cup)

    2 tablespoons Gold Medal™ all-purpose flour

    4 cups milk

    1/8 teaspoon pepper

    1 can (14.75 ounces) cream-style corn

    1 can (15 to 16 ounces) whole potatoes, drained and diced

    Chopped fresh parsley


    Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.

    Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.

    Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

    Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.




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