Corn & Potato Chowder
Do you ever feel you need some down-home cooking? Here is a fabulous soup that is comforting, easy and economical.
Serve with some french or artisan bread and kick your feet up for a spell. Click through the pages for the recipe.
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Homemade Corn Chowder
6-8 slices bacon, cooked and crumbled
1 small onion, chopped
1 1/2 cup water
2 medium red skinned potatoes, cut into small pieces to allow quick cooking
1 package (10 oz) frozen corn or 1 can (12 oz) corn, undrained
½ tsp salt
1/4 – 1/2 tsp. Montreal Steak seasoning
1 tsp. chicken bouillon
1/2 tsp. balsamic vinegar
1 tall can evaporated milk
1 Tbl. butter or margarine
1 Tbl. flour
Cook the bacon slowly in a large saucepan until crisp; remove and drain on paper towels.
Add onions to pan and cook until transparent but not brown, about 10 minutes.To make a roux; in a separate pan, melt the butter.Add in the flour to the melted butter and cook, stirring constantly until the mixture comes to a simmer. Cook for 2 minutes, this removes the flour taste from the roux. Browned, but not burned, gives a great flavor to the soup.To the first pan with the cooked onions, add in the water, corn, salt, Montreal steak seasoning, balsamic vinegar, chicken bouillon, evaporated milk and potatoes.
Cook until potatoes are tender, but do not over cook. Add in a bit of water if needed during the cooking time.
After the potatoes are cooked but still have a bit of bite to them, add in most of the cooked bacon.Add the roux to the corn and potato mixture. Bring to a simmer and cook for 3-5 minutes until soup thickens slightlyServe topped with the rest of the crumbled bacon.
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013
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