Hearty Vegetable Chowder - cooking recipe

Ingredients

1/4 lb. bacon, coarsely chopped
2 c. boiling water
1/2 c. thinly sliced onion
1 c. diagonally sliced celery
1 c. diced potatoes
1 c. thinly sliced carrots
1 c. cut green beans
1 (17 oz.) can whole kernel corn, drained
1/2 tsp. garlic powder
1 1/2 tsp. salt
1 bay leaf
2 c. evaporated milk (undiluted)
2 Tbsp. flour
1/4 c. water
1 (4 oz.) can pimento (undrained), coarsely chopped

Preparation

In a 3 to 4-quart saucepan, fry bacon until crisp.
Scoop out bacon with slotted spoon; drain on paper towels.
Add boiling water, onion, celery, potatoes, carrots, beans, corn, garlic powder, salt and bay leaf to bacon drippings.
Stir; heat to boiling.
Reduce heat; cover and boil slowly for about 20 minutes, or until vegetables are tender.
Stir in evaporated milk.
Blend flour and water until smooth; stir into soup.
Add pimento. Return to boiling.
Reduce heat; cover and simmer for 5 minutes. Makes 2 quarts.