Country Corn Chowder

 

 

2 slices bacon

1 medium onion, chopped

1 stalk celery, sliced

4 teaspoons all purpose flour

3 cups milk

1 cup water

10 oz. package sweet corn

1 chicken bouillon cube

1 teaspoon salt

1/4 teaspoon pepper

1 cup instant rice

1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley

 

Directions

 

In a large saucepan, cook the bacon until crispy. Remove the bacon and drain on paper towels. Crumble the bacon and set aside.

 

In the same saucepan, cook the onion and the celery in the bacon drippings, stirring frequently, until tender. Stir the flour into the mixture.

 

Add in the milk, water, corn, bouillon cube, salt and the pepper. Bring to a boil. Reduce heat and simmer mixture for 5 minutes.

 

Add in the rice, crumbled bacon and the parsley, stirring to blend. Cover and remove from heat. Let stand for 5 minutes.

 

Makes 6 servings.