Hearty Vegetable Chowder

• 1/4 lb. bacon, coarsely chopped
• 2 c. boiling water
• 1/2 c. thinly sliced onion
• 1 c. diagonally sliced celery
• 1 c. diced potatoes
• 1 c. thinly sliced carrots
• 1 c. cut green beans
• 1 (17 oz.) can whole kernel corn, drained
• 1/2 tsp. garlic powder
• 1 1/2 tsp. salt
• 1 bay leaf
• 2 c. evaporated milk (undiluted)
• 2 Tbsp. flour
• 1/4 c. water
• 1 (4 oz.) can pimento (undrained), coarsely chopped

1. In a 3 to 4-quart saucepan, fry bacon until crisp.
2. Scoop out bacon with slotted spoon; drain on paper towels.
3. Add boiling water, onion, celery, potatoes, carrots, beans, corn, garlic powder, salt and bay leaf to bacon drippings.
4. Stir; heat to boiling.
5. Reduce heat; cover and boil slowly for about 20 minutes, or until vegetables are tender.
6. Stir in evaporated milk.
7. Blend flour and water until smooth; stir into soup.
8. Add pimento. Return to boiling.
9. Reduce heat; cover and simmer for 5 minutes. Makes 2 quarts.

bacon, boiling water, onion, celery, potatoes, carrots, green beans, whole kernel corn, garlic powder, salt, bay leaf, milk, flour, water, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=389898 (may not work)