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1 servings
Ingredients:
1 pound bacon, diced2 green bell peppers, chopped2 onions, chopped1 bunch fresh celery leaves6 (15 ounce) cans cream-style corn5 cups water4 (12 fluid ounce) cans evaporated milk
Instructions:
In a large skillet over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon grease.Place bacon grease in a large stock pot over medium heat. Cook bell pepper, onion and celery leaves in grease until just tender. Stir in bacon, corn and water and bring slowly to a boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.
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