Monday, April 21, 2014


2 slices bacon
1 medium-size onion, chopped
1 celery stalk, sliced
4 tsp all-purpose or white whole-wheat flour
3 cups milk
1 cup water
1 pkg (10-oz) frozen corn
1 chicken bouillon cube
1 tsp salt
1/4 tsp black pepper
1 cup quick-cooking rice
1 tbsp chopped fresh parsley

Cook bacon in a large saucepan until crisp; remove and drain on paper towels. Crumble drained bacon and set aside.

Add the onion and celery to the bacon drippings and cook, stirring often, until tender. Stir in the flour.

Add the milk, water, corn, bouillon, salt and pepper to the onion and celery mixture; bring to a boil.

Reduce heat under pan and simmer for 5 minutes.

Add the rice, parsley, and crumbled bacon; cover and remove from heat. Allow to stand 5 minutes before serving.

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