Chicken Chowder

1. 1

   Crisp-fry bacon and remove from skillet.

2. 2

   Add next 4 ingredients to bacon grease and fry until tender.

3. 3

   In a large pan combine and heat chicken broth, corn and parsley.

4. 4

   Add the bacon and vegetables to this.

5. 5

   In the skillet combine and blend oil, flour and milk and stir in some of the soup liquid.

6. 6

   Stir to thicken and pour back into soup.

7. 7

   Heat to scald but do not boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.