Corn Chowder Recipe | Tuck Class of 2000

Ingredients

• 1/2 lb bacon, cut and fried (reserve drippings)
• 1 large onion, diced
• 4 carrots, thinly sliced
• 4 stalks celery, thinly sliced
• 3 large white rose potatoes, diced
• 5 chicken bouillon cubes
• 4 cans cream style corn
• 1 quart milk
• Salt and pepper to taste