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Recipes From The Heart

-Creamy Corn Chowder-
2 cups chicken broth
1 lb. bacon, raw, cut into chunks
1 cup green pepper, diced
1/2 cup onion, diced
1/2 cup flour
6 cups milk
3 cups cubed potatoes, par-boiled
3 cups frozen whole kernal corn
2 ( 15 oz.) cans cream style corn
2 teas. seasoned salt
1/2 teas. salt
1/4 teas. pepper

In a large soup pot, cook bacon until done. Remove
the bacon from the pot, leaving the drippings behind.
Add the peppers and the onion to the drippings and cook
until tender. Add the flour and cook and stir until it
bubbles. Gradually stir in the milk and the chicken broth.
Cook over low heat until thick. Stir, stir, stir. Add corn,
bacon, potatoes and spices. Heat through.
This soup is great served with baking powder biscuits.