Corn Chowder

• 4-5 Pieces of Bacon
• 1 Large Green Pepper (Cut Fine)
• 1 Large Onion (Cut Fine)
• 2 Celery Stalks (Cut Fine)
• 2 c. Chicken Broth
• 1 1/2 Tbsp. Flour
• 3 Potatoes (Diced)
• 12 oz. Can of Clams (Optional)
• 12 oz. Can Cream Style Corn
• 2 c. Whole Milk
• 1 Tbsp. Margarine
• 1 tsp. Sugar
• 2 Tbsp. Parsley
• 2-4 Shakes of White Pepper
• 4 Good Shakes of Paprika

1. 1. Fry bacon and set aside. Drain most of bacon fat out of pan.
2. 2. Cook pepper, onion, and celery in remaining bacon fat until slightly brown.
3. 3. Dissolve flour in 1/4 c. heated broth. Add rest of
4. broth & add to cooked vegetables. Add diced potatoes and simmer. Cook until potatoes are tender.
5. 4. Add the corn, clams (if desired), milk, margarine,
6. sugar, parsley, white pepper, salt, and pepper. Bring
7. to a light boil.

bacon, green pepper, onion, celery, chicken broth, flour, potatoes, cream style corn, milk, margarine, sugar, parsley, white pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802196 (may not work)