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Recipe: Bacon-Corn Chowder (1960's)

Soups
BACON-CORN CHOWDER

6 slices bacon, diced
1 onion, chopped
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground savory (optional)
2 cans (16 or 11 ounces each) cream-style corn
1 (12 ounce) can Mexican-style corn, drained
1 quart (4 cups) milk
2 cups light cream

Cook bacon in kettle until crisp. Drain on absorbent paper.

Pour all but 3 tablespoons bacon drippings from kettle. Add onion to kettle and cook 2 or 3 minutes.

Blend in flour and seasonings. Add remaining ingredients and heat well. Sprinkle with bacon.

Makes about 2 1/2 quarts
Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966
MsgID: 0110860
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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