Corn Chowder

From The Columbus Dispatch
Makes 10 cups

I made this chowder in the late '70s and took it to my son and his
roommates while they were students at Ohio State University. Not a drop
was left.

6 bacon slices
1 cup chopped onion
1/4 cup flour
2 cups chicken broth
1 cup water
2 cans (14 to 16 ounces each) whole-kernel corn with juices
2 cups potatoes, cubed, peeled
1 cup chopped celery
3 large carrots, diced
2 teaspoons salt
1/4 teaspoon ground pepper
2 cups milk
2 tablespoons margarine

In a 3-quart saucepan, cook bacon until crisp. Using a slotted spoon,
transfer bacon to paper towels to drain. Crumble bacon. Discard all but 2
tablespoons drippings from saucepan. Add onion to drippings. Cook until
tender. Gradually stir in flour. Pour in broth and water. Cook, stirring
constantly, until blended. Add corn with juices, bacon, potatoes, celery,
carrots, salt and pepper. Bring to a boil. Reduce heat to low. Cover and
simmer 20 minutes, stirring occasionally. Stir in milk. Cook until heated
through and vegetables are tender. Stir in margarine
..
Janet Andrews, Cambridge

Per 1-Cup Serving: 232 calories; 7 g protein; 28 g carbohydrates; 4 g
fiber; 10 g fat (3 g saturated); 13 mg cholesterol; 908 mg sodium

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