Recipe: Corn and Bacon Chowder (1950's)
SoupsCORN AND BACON CHOWDER
6 slices bacon, diced
3/4 cup celery, chopped
1 cup onion, chopped
1 tablespoon flour
1/4 teaspoon celery salt
1/4 teaspoon salt
1/2 cup water
1 (12 oz) can evaporated milk
1 (15 oz) can cream-style corn
Cook bacon, celery and onion in large saucepan until bacon is crisp.
Blend in flour, celery salt and salt. Add 1/2 cup water, mixing until smooth; then add evaporated milk and corn. Mix until well blended; heat to serving temperature.
Yield: 6 servings.
Source: Lodi News Sentinel newspaper, Jan 16, 1958.
6 slices bacon, diced
3/4 cup celery, chopped
1 cup onion, chopped
1 tablespoon flour
1/4 teaspoon celery salt
1/4 teaspoon salt
1/2 cup water
1 (12 oz) can evaporated milk
1 (15 oz) can cream-style corn
Cook bacon, celery and onion in large saucepan until bacon is crisp.
Blend in flour, celery salt and salt. Add 1/2 cup water, mixing until smooth; then add evaporated milk and corn. Mix until well blended; heat to serving temperature.
Yield: 6 servings.
Source: Lodi News Sentinel newspaper, Jan 16, 1958.
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