Corn Chowder

1. 1

   1. Fry bacon and set aside. Drain most of bacon fat out of pan.

2. 2

   2. Cook pepper, onion, and celery in remaining bacon fat until slightly brown.

3. 3

   3. Dissolve flour in 1/4 c. heated broth. Add rest of

4. 4

   broth & add to cooked vegetables. Add diced potatoes and simmer. Cook until potatoes are tender.

5. 5

   4. Add the corn, clams (if desired), milk, margarine,

6. 6

   sugar, parsley, white pepper, salt, and pepper. Bring

7. 7

   to a light boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.