Description Edit

Purchased from Nelson Estate in Montgomery, Alabama in 1992. Dated 1932.

Ingredients Edit

Directions Edit

  1. In saucepan cook Bacon over medium heat until crisp and remove to paper towels.
  2. Drain, reserving 1 teaspoon drippings.
  3. In the drippings, saute Onion until tender.
  4. Add the Potato, carrot, water and bouillon.
  5. Bring to a boil.
  6. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
  7. Stir in the milk, corn and pepper.
  8. Cook 5 minutes longer.
  9. Combine the flour and cold water until smooth gradually whisk into soup.
  10. Bring to a boil and cook and stir for 1-2 minutes or until thickened.
  11. Remove from the heat.
  12. Stir in Cheese until melted.
  13. Sprinkle with Bacon.

Contributed by Edit

Cat's Recipes Y-Group

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