Title: Cheesy Corn Chowder
Categories: Soup
Yield: 6 Servings

6 sl Bacon; diced
1 sm Onion; chopped
3 tb Flour
2 c Water
1 c Raw; diced potatoes
1/4 ts Dried sage
1 lg Bay leaf
1 c Non-dairy powdered creamer
1 c Boiling water
1 1/2 c Grated Cheddar cheese
2 c Canned whole-kernel corn
1 ts Salt
1/8 ts Pepper

Combine bacon and onion in large saucepan, cooking until bacon is crisp
and onion is tender. Blend in flour; cook 1 minute without letting the
flour color. Add 2 cups water, potatoes, sage and bay leaf. Cover and cook
until potatoes are just tender, 10-15 minutes. Remove bay leaf; add
creamer, 1 cup boiling water, grated cheese, corn and seasonings.

Heat until soup comes to the boil and cheese melts. Sprinkle with chopped
parsley or chives. Makes 6 cups.

FOOD SECTION, ARKANSAS GAZETTE,

12/29/1966

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.