Ingredients
- 2 eggs
- 950 ml milk
- 300 gr corn kernels (canned)
- 28 gr margarine
- 16 gr flour
- 16 gr onion (chopped)
- 4 gr salt
- 1 gr pepper (white)
- 1 gr celery seed (whole)
- 1 gr 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.
