Corn Chowder

I wish I could take credit for this yummy soup, but that just wouldn’t be right. My mom and sister are the brain child(s) behind this one.

My sister Merry has a habit of having her children in the fall. Her second was born in October.  My mom, of course, flew out to help her. On a chilly evening, much like the one here tonight, my mom decided to throw some soup together for dinner. Well, after dinner, everyone agreed she had better write that one down before she forgot what was in it. Good thing she did, it is DANG GOOD!

A few weeks later my mom called up Merry to see if she had kept the recipe. Yep, my mom couldn’t remember how she had made it. Well, I am sure glad she wrote it down and Merry put it in a safe place. You will be too!

I am actually in upstate New York visiting that same sister this very minute, so…this post is for her. She just ate three bowls of the soup, and she says she just wants to keep eating it all night. Oink, Oink. Just kidding, she’s pregnant, I guess she’s allowed. Oh, and guess what?  She isn’t even due in the fall this time.

Corn Chowder

1/4 cup butter

1/2 cup diced onion

1 cup sliced celery (2-3 stalks)

1-1/2 cups carrotts, sliced

2-1/2 cups potatoes, cubed

1 can corn, drained (or 2 cups frozen corn)

1 small can cream of mushroom soup

1 15 oz can evaporated milk

4-5 chicken bullion cubes

2-3 quarts water

1 lb cooked bacon, crumbled

1/2 cup potato pearls or flakes, for thickening

 

 

 

 

 

In your favorite soup pot, saute the onion and celery in the butter until they are softened.  Add 2-3 quarts water, carrots, potatoes and chicken bullion cubes. Simmer for 20-30 minutes until veggies are soft.  While that is simmering, cook the bacon in a frying pan.  I like to slice it in small pieces while it is still a little frozen and then fry it–that way it is all ready crumbled and cooks pretty evenly.  Set bacon aside on a paper towel to drain.  Now, back to the soup pot.  Add corn, cream of mushroom soup and evaporated milk.  If you want to you can add potato pearls or flakes at this point to make it thicker.  Let chowder simmer 5-10 more minutes. Serve with warm rolls or bread.  If you know you will be eating all of the soup at one meal, you can add all the bacon to the soup.  I don’t like soggy bacon, so at my house, we add our own bacon to our individual bowls.  *This chowder will definitely warm you up on a cold evening.  It also makes an easy dinner to take to someone who is sick or struggling.

OK, so the picture isn’t mine, I forgot to take one (I am still getting used to the take a picture of everything you make thing).   I found this pretty one to entice you to my foodie blog. There you will find a recipe for my apple crisp.  It will taste as good as this picture looks, I assure you.  pssst…Maybe you can take a picture of yours, then I can use it and say it actually is a pic of my recipe….that would be cool.

*Oh, and if corn chowder isn’t your thing, check out my easy yet tasty cream of broccoli soup recipe over there too.

Make sure you check back next Tuesday, good things are cooking.  And one last thing; where are all your submissions?  Send me your favorite Thanksgiving recipe, with a picture, if you have one, and I just may make ya famous!

Tagged as: soup