Cream of Corn Soup (from A Cook's Tour of Iowa)
2 slices bacon, finely diced 2 cups milk
2 tablespoons finely chopped onion 1 teaspoon salt
2 cups frozen or fresh corn 1/4 teaspoon pepper
2 tablespoons butter 2 cups light cream
2 tablespoons all-purpose flour
In a medium saucepan, fry bacon until crisp. Add onion and saute over medium heat until soft. Add corn to bacon and onion and cook until corn begins to brown. Add butter, stir until melted, and then add flour. Cook for 3 minutes. Add milk, salt, and pepper and cook until thickened. Add cream and heat thoroughly. Makes 4 to 6 servings.
From the Mamrelund Lutheran Church cookbook, contributed by Mrs. Lester R. Anderson, Mary Hanson, and Mrs. Lyle Wickstrom.
A Cook's Tour of Iowa, by Susan Puckett