Ingredients
- 2 eggs
- 1 quart milk
- 2 cups corn kernels (canned)
- 2 tablespoons margarine
- 2 tablespoons flour
- 2 tablespoons onion (chopped)
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper (white)
- 1/2 teaspoon celery seed (whole)
- 1/8 teaspoon ginger (ground)
- 3 slices bacon crisp
Melt margarine in saucepan. Blend in flour, add milk all at once, = stirring constantly. Heat to boil, stirring frequently. Add corn, onion, = salt, pepper, ginger and celery seed. Cook, uncovered over low heat 20 = minutes. Beat eggs. Add 1 cup hot mixture to eggs. Return to soup, cook = 3 minutes longer. Serve topped with crumbled bacon. Makes 6 servings.
