Ingredients
6 strips bacon
1/3 c. chopped onion
6 medium potatoes, peeled
bag frozen corn
2 hard-cooked eggs
parsley
salt and pepper to taste
Method
Sources
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RecipeNLG
dataset
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Strip kernels cleanly off the cob — salads, salsas, succotash
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Start with potatoes (elementary my dear Watson); one medium potato for each person plus one for the pot. Peel and dice . . . (how fine? Just to fit the mouth of those who are going to guzzle them). Add diced onions, celery and parsley, just enough to please the taste buds or whatever is laying around the kitchen. Add salt and water (enough to see it peeking through the diced mixture). Boil until soft. (To test for doneness, drop a "dice" on the floor and step on it. If it squashes, it's done!) Take off lid and let steam escape while potatoes are cooking, have milk out of refrigerator to get to room temperature. Never add cold milk to stewing potato mixture. They will stage a fight and clench themselves into fists of curdles. While this concoction is in the making, put a "hunk" of butter or oleo in a frypan (size of hunk depends on whether you're a calorie counter). Add a scoop of flour; stir over medium heat until nice sun-tanned colored pebbles are formed.