Lyons Family Cookbook

Corn Chowder

1/2

cup

bacon, cut up

1/2

cup

onion, chopped

1/2

cup

celery, chopped

1

cup

raw potatoes, diced

2

cups

water

1

tsp

salt

1/4

tsp

paprika

1/2

bay leaf

3

Tbs

flour

1/2

cup

cold milk

1 1/2

cups

hot milk

2

cups

whole kernel corn

parsley, chopped

Brown bacon on medium. Add onion and celery and sauté until golden brown. Stir in potatoes, water, salt, paprika and bay leaf. Cook on medium-high for 15 minutes or until potatoes are tender. Mix flour and 1/2 cup cold milk together until smooth. Add to potato mixture. Stir in 1 1/2 cup hot milk and corn. Heat, but do not boil. Serve with chopped parsley.