Corn Chowder

1. 1

   Fry bacon; drain on paper towel and set aside.

2. 2

   Use 3 tablespoons of fat to saute onion, celery, bell pepper and bay leaf.

3. 3

   Cook until vegetables are crisp-tender.

4. 4

   Mix in flour, then corn, milk, salt and pepper.

5. 5

   Cook until soup comes to a boil and is slightly thickened.

6. 6

   Just before serving, stir in 1 cup cheese. Spoon over soup 1/2 cup cheese and bacon pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.