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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A heart-warming, economical comfort food from an old newspaper clipping. Ingredients:
1 cup potato, pared and diced |
1 cup carrot, peeled and sliced |
6 slices bacon, cooked crisp (reserve 3 tablespoons drippings) |
1/2 cup onion, peeled and chopped |
2 tablespoons flour |
2 teaspoons salt |
pepper, to taste |
3 cups milk |
1 cup half-and-half |
2 (12 ounce) cans corn, drained (frozen is fine) |
parsley, for garnish (optional) |
Directions:
1. Combine potatoes, carrots and 1/2 cup water in a saucepan.
2. Cover and cook until tender; approximately 15 minutes.
3. Crumble bacon; set aside.
4. Saute onion in 3 tablespoons bacon drippings; blend in flour and seasonings.
5. Blend in milk, half and half, potatoes, carrots and their liquid.
6. Cook and stir until sauce is smooth and thickened.
7. Add corn and heat through.
8. Serve in bowls garnished with crumbled bacon and parsley.
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