Corn Chowder by Grace Double Gale

6 slices bacon, diced
1 c celery, chopped
3/4 c onion, chopped
3 c potatoes, diced
2 c water
1 17 oz can corn (drained)
1 16 1/2 can cream style corn
3 c milk
1/2 t salt
Chopped parsley

In large sauce pan, cook bacon until crisp. Remove bacon, cook celery and onions until tender. Add potatoes and water, bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender. Add bacon, corn, milk and salt, heat through. Sprinkle each serving with parsley.

Arizona Mountain Soup

ARIZONA MOUNTAIN SOUP

3 cups cooked pinto beans
1 1/2 cups cooked white rice
1 large tomato, skinned and diced (or use a small can of diced tomatoes)
1 cup chopped bacon
3 small onions, finely chopped (probably about 1/2 to 1 cup
2 cloves garlic, finely chopped
1 tbs. salt (omit if beans are salted) , or to taste
1/2 tsp. paprika
1/4 tsp. pepper
4 cups water )approximately-----read cooking directions)

Cook the bacon (better in microwave on paper towels to absorb )some of the fat, but you can fry it in a skillet and drain well.) Cook the onion and garlic in the microwave with a little water for moisture. Put the beans, tomato and rest of the ingredients in a large pot with 2 of the cups of water. Simmer, stirring occasionally, for 1 hour. Add additional water, 1/2 cup at a time during cooking, the amount depending on desired consistency. Yield: 6 cups soup.
(The original recipe calls for the bacon drippings to be added but I never did this because of the fat)