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Roses Corn Chowder
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1 (2 inch) sq. bacon
1 lg. onion, chopped
2 med. potatoes, diced
2 c. chicken broth
1 can cream corn
1/4 tsp. pepper (white)
1/2 tsp. dried thyme or 1 tbsp. fresh
1 c. milk, evaporated milk or light
cream
Paprika
Dice bacon, fry slowly in big pot. Remove, drain, reserve. Saute onion in drippings. Add potatoes, broth, pepper and thyme. Simmer, covered for about 30 minutes, until potatoes are done. Stir in corn and milk, beat through. Taste for seasoning. Serve - sprinkle with paprika and bacon.
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