February 6, 2011

Corn Chowder

The first Sunday of each month my husband and I have our parents and siblings over for "Family Lunch." We are so blessed that our families love one another and desire to fellowship with one another. Today was February's "Family Lunch." A friend was gracious enough to share a recipe for Corn Chowder that is so very simple, yet so delicious! (Thanks, Jillian!) The recipe may be tweaked to your preference. I left out the celery and substituted celery salt and also left out the carrots. If you like a creamy and hearty soup, this one is for you! Serving it with a side of cornbread can't be beat!

Corn Chowder
1/2 pound bacon - sliced in small pieces
2 stalks celery - chopped (optional - may substitute celery salt)
2 small onions - diced
2 tablespoons butter
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
4 cups chicken broth (2 14.5oz cans)
2 cups milk
6 small potatoes - peeled and cubed
2 carrots - chopped (optional)
2 tablespoons all-purpose flour
salt and pepper to taste

Fry bacon in bottom of soup pot until almost done.

Add onions and celery and saute until lightly browned.
Add cream-style corn, kernel corn, butter and broth. Add carrots and potatoes. Cook for 15 minutes.

Mix together flour and a little broth from pot to form a paste.
Add milk and flour paste. (You may add more flour paste to suit how thick you prefer.)

Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.


1 comment:

  1. And I must add that it is quite yummy!! Great on a cold winter's day!!