BACON AND POTATO CHOWDER

Carnation recipe

6 slices diced bacon

1 cup chopped onion

3 cups diced raw potatoes

2 to 3 diced raw carrots

1 large can undiluted Carnation evaporated milk

3 cups water

3 chicken bouillon cubes

1/2 tsp salt

3 tbsp flour

Fry bacon in a large saucepan until crisp.

Drain well, set aside. Reserve 2 tbsp drippings.

Sauté onion in drippings for 5 minutes.

Add potatoes, carrots, water, bouillon cubes and salt.

Heat to boiling.

Cover and simmer 15 minutes or until potatoes and carrots are tender.

Mix flour with a small amount of evaporated milk to make a paste.

Gradually stir in remaining milk.

Add to potato mixture.

Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

Garnish with reserved bacon.

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