5 medium potatoes
5 carrots
3 medium onions
3 stalks celery with tops
1/4 head of broccoli with spears
1 (16 ounce) can whole kernal corn
1 ( 12 ounce) pkg bacon
1 ½ teaspoons salt
dash of pepper
1 ¼ cups water
6 chicken flavored bouillon cubes
1 quart scalded milk
Cut bacon into 1 inch peices and fry crisp; drain and set aside. Pare and dice
potatoes and carrots. Chop onions, celery, and broccoli. Combine potatoes, carrots,
onions, celery, broccoli, salt, bouillon cubes and water in large saucepan. Cover, cook
until vegetables are tender. Add milk, bacon, and corn. Season with salt and pepper
to taste. Simmer for 10 minutes.