(Submitted by Pam McIntyre)
1/2 lb. bacon (cut & fried) reserve drippings
1 large onion, diced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
3 large white rose potatoes, diced
5 chicken boullion cubes
4 cans cream style corn
1 qt. milk
Saute onion, carrots, & celery in 3 Tbs. drippings. Place
potatoes in large
pot and cover 1 inch above potatoes with water. Season cooking
water with
boullion cubes. Bring to a boil for 15-20 minutes until potatoes
are soft.
Add sauteed vegetables, cream style corn, and milk to potatoes.
Salt and
pepper to taste. Add bacon bits last.