Corn and Cheese Chowder

Ingredients

• 1/4 pd bacon cut in 1/8th
• 1 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup green pepper
• 1/2 bay leaf crumbled
• 2 TBs flour
• 1 can whole corn
• 1 can mexican corn
• 3 cups milk
• 1 3/4 tsp salt
• pepper to taste
• 1 1/2 cups Monterery Jack cheese

Preparation

1. Fry bacon,remove from pan. Pour off all but 3tbs fat. Add onion, elery, green pepper and bay leaf. Saute about 8 minutes or until tender. Mix in flour, add undrained corn, milk, salt and pepper. Cook, stirring until soup comes to a boil and slightly thickened.


2. Just before serving, stir in 1 cup cheese. Pass remaining cheese and bacon to spoon on top.


3. Cathy- I add more celery, whole ground pepper, more cans of corn, 1 each and red &/or yellow pepper.


4. 1 1/2 quarts. 4 dinner servings.