Sunday, February 23, 2014

Cathy's Autumn Chowder

Recipe post by my mother, Cathy.

This is not a seafood chowder. It's just vegetables: corn, potatoes, carrots and onion, with a bit of bacon for flavor, and a hint of cheddar cheese. It's been one of our favorite soups for four decades. I've made it many times on the spur of the moment, by having a pound of bacon and a pkg. of frozen corn in the freezer, and the staple veggies almost everyone has on hand. Make some homemade bread to go with it, and your family won't won't stop telling you what a great dinner it is. 

"Toasting to Mother"

Autumn Chowder
  • 6 slices bacon, cut up
  • 1 cup onion, chopped
  • 1 cup water
  • 2 tsp chicken base or bullion
  • 2.5 cups potatoes, diced
  • 1 cup carrots, sliced
  •  (I double the carrots, and add some celery)  
  • 3 cups milk
  • 2.5 cups corn (I use frozen)
  • ½ tsp pepper
  • 3 cups cheddar cheese, shredded
  • 3 Tbsp flour
  1. Fry bacon in soup pot.
  2. Add onions and brown until bacon is crisp.
  3. Stir in water and bouillon or broth, potatoes and carrots.
  4. Simmer until potatoes are tender (about 15-20 minutes).
  5. Stir in milk, corn, and pepper and heat until simmering.
  6. Mix cheese and flour together.
  7. Add to the soup, stirring constantly until cheese is melted.  One tip: Never let a milk based soup come to a boil, it will ruin the creamy texture.

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