Old Fashioned Corn Chowder

• 4 slices bacon
• 2 medium onions, chopped
• 3 to 4 medium potatoes, peeled and diced
• 1/2 c. water
• 1 (1 lb.) can cream-style corn
• 1 (1 lb.) can whole kernel corn
• 1 (13 oz.) can evaporated milk
• 1 Tbsp. butter
• 2 tsp. salt
• 1/8 tsp. pepper
• 2 1/2 c. frozen corn
• 4 c. rice milk
• 1 c. water
• 5 vegetable bouillon cubes
• 1 large onion, chopped
• 1 large sweet pepper, chopped
• 1 Tbsp. vegetable oil
• 1 large potato, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1/4 c. pastry flour
• black pepper to taste

1. Saute onion, celery and green pepper in oil (and a little water as needed to prevent sticking) for about 10 minutes.
2. Stir frequently to prevent browning.
3. Add carrots and potato (again adding a little water as needed) and cook for 10 minutes.
4. Stir occasionally to prevent browning.
5. Add flour and cook for 2 minutes, stirring frequently.
6. Add rice milk, water and vegetable bouillon cubes.
7. Bring to a boil.
8. Cover and cook at medium heat for 10 minutes.
9. Add frozen corn and cook for another 10 minutes or until potatoes are done.
10. Remove from heat.
11. Let cool for 10 minutes.
12. Puree half the soup in a blender.
13. Return blended soup back to the pot.
14. Add pepper to taste.
15. (The blended soup gives the chowder nice body, but be sure to leave half of it chunky.)

bacon, onions, potatoes, water, creamstyle, whole kernel corn, milk, butter, salt, pepper, frozen corn, rice milk, water, vegetable bouillon cubes, onion, sweet pepper, vegetable oil, potato, carrots, stalks celery, pastry flour, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=458945 (may not work)