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Ingredients
4 servings
Instructions
Step 1
Scrub then cube the carrot and potato. Cook with the chopped onion or sliced leek in the water for 10 minutes or until potato is tender. Stir in the bacon stock.
Step 2
In another pot, melt the butter, add the flour and make a sauce using the corn liquid made up to 2 cups with milk.
Step 3
Stir the sauce into the cooked vegetables. Mash or purée if desired, then add the corn.
Step 4
Serve with toast or crisp bread rolls as a complete meal. Top with grated cheese if desired.
Notes
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