Title: Cheesy corn chowder
 Categories: Soup
      Yield: 6 Servings
 
      6 sl Bacon; diced
      1 sm Onion; chopped
      3 tb Flour
      2 c  Water
      1 c  Raw; diced potatoes
    1/4 ts Dried sage
      1 lg Bay leaf
      1 c  Non-dairy powdered creamer
      1 c  Boiling water
  1 1/2 c  Grated Cheddar cheese
      2 c  Canned whole-kernel corn
      1 ts Salt
    1/8 ts Pepper
 
   Combine bacon and onion in large saucepan, cooking until bacon is
  crisp and onion is tender. Blend in flour; cook 1 minute without
  letting the flour color. Add 2 cups water, potatoes, sage and bay
  leaf. Cover and cook until potatoes are just tender, 10-15 minutes.
  Remove bay leaf; add creamer, 1 cup boiling water, grated cheese,
  corn and seasonings.
  
   Heat until soup comes to the boil and cheese melts. Sprinkle with
  chopped parsley or chives. Makes 6 cups.
  
  FOOD SECTION, ARKANSAS GAZETTE,
  
  12/29/1966
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded