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Country Corn Chowder Recipe
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2 tablespoons margarine 2 tablespoons flour 1 quart milk 2 cups corn kernels -- canned 2 tablespoons onion -- chopped 1 1/2 teaspoons salt 1/4 teaspoon white pepper 1/8 teaspoon ground ginger 1/2 teaspoon whole celery seed 2 large eggs 3 slices bacon -- crisp, crumbled Melt margarine in saucepan. Blend in flour, add milk all at once, = stirring constantly. Heat to boil, stirring frequently. Add corn, onion, = salt, pepper, ginger and celery seed. Cook, uncovered over low heat 20 = minutes. Beat eggs. Add 1 cup hot mixture to eggs. Return to soup, cook = 3 minutes longer. Serve topped with crumbled bacon. Makes 6 servings.
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