Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Soup

2 slices bacon — fried and crumbled
1 small onion — chopped
1/4 cup butter
3 tablespoons flour
3 1/2 cups Milk
1 teaspoon salt
1/2 bay leaf
1 17 oz. can cream style corn
1/4 cup parsley — finely chopped

Save 1 tbls. fat from bacon, add onion and brown. In medium sauce pan melt butter. Add flour all at once and cook, stirring constantly until frothy. Gradually stir in milk; cook until thick, stirring constantly. Add salt and bay leaf. Pour mixture into large pan. Stir in corn and parsley and stir. Add bacon. Cover, cook over low heat for 15 minutes or until heated through.

Yield: “1 1/2 quarts”

Per Serving (excluding unknown items): 284 Calories; 20g Fat (63.6% calories from fat); 9g Protein; 17g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 808mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Non-Fat Milk; 4 Fat.

NOTES: From Betty Groff’s cook book. Served to the “Lunch Bunch” in Virginia one time.