Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Bacon slices, diced 2 Bay leaves
1/2 c Onion, minced 2 c Milk
1/2 c Celery, diced 2 c Cream
2 c Water 3 cn Cream style corn
3 ts Chicken bouillon Fresh ground blk pepper
2 c Potatoes, coarse diced

In a large soup pot fry diced bacon. Add onion and celery and saute
until limp. Add water, bouillon, bay leaves and potatoes, cover and
simmer 15 min. Add milk, cream and corn and cook until heated through.

Notes: Can use chicken stock to replace water and bouillon cubes. Can
use 1 can whole kernel corn and 2 cans creamed corn.

To decrease fats, strain the bacon, onion and celery and drain on a
paper towel before adding back to the pot and replace milk and cream
with 4 cups skim or 2% milk and thicken with a slurry of water and 2
Tablespoons flour.

Optional additions: chopped ham, diced cooked chicken, grated cheddar
cheese, chopped red and green bell peppers, garlic, hot pepper sauce,
dry mustard, thyme, parsley garnish.
Submitted By JIM WELLER On 05-05-95

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