Corn Chowder from a Vermont Kitchen
Ingredients
- ½ pound (225 g) bacon, cut in ½ inch strips
- 2 medium onions, diced
- 1 Tablespoon all-purpose flour
- 2 cups (480 ml) water
- 1 pound (450 g) boiling potatoes, diced
- 1 pound (450 g) frozen sweet corn
- 3 cups (700ml) whole milk
- 1 vegetable bouillon cube
- chopped flat leaf parsley for garnish
- salt & pepper to taste
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