This is my husband's hands down favorite soup of all time. His mom, Renee makes it and it is so delicious. I'm glad its finally soup season so we can eat it! Michael said this could possibly be a last meal request it is so yummy!
Corn Chowder
Ingredients:
1 lb. bacon (1/2 lb. for the soup, 1/2 lb. for individual bowl toppings)
1 onion
1 cup water
2 1/2 cups diced red potatoes
1 cup diced carrots
2 chicken bouillon cubes
3 cups milk
2 16 oz. cans of corn (or I prefer to use 32 oz. of thawed frozen corn)
12 oz. shredded cheddar cheese (plus more for topping)
3 Tb. flour
Directions:
Fry and cut up bacon:
I used 3 things to fry my bacon. The frying pan I was going to fry the onions in after, the soup pot I would later mix the ingredients for the soup in and I put the extra ones that wouldn't fit in the oven starting with a cold oven and preheating it to 400 degrees and cooking the bacon on the stove on medium. When the bacon was done cooking I put it on some paper towels and shredded when cool. I poured the bacon drippings from the soup pot into the frying pan when I was ready to fry up the onions.
Chop onion and fry onion in bacon drippings until golden. Set aside.
Simmer together 1 cup of water, 2 1/2 cups diced red potatoes and 1 cup of diced carrots with chicken bullion cubes. Let simmer until veggies are done (about 10 minutes).
When veggies are ready add 3 cups of milk, corn, the onions and half of the shredded bacon.
Add 12 oz. of shredded cheddar cheese and some pepper to taste.
Add 3 Tb. of flour and stir and simmer until thickened.
Top individual bowls with the rest of the bacon crumbled, and some more cheddar cheese.
We had cornbread on the side with ours along with some yummy apple slices and caramel. I have a trick whenever I make cornbread muffins, cupcakes, or any kind of muffing. To prevent the bottoms from getting burned put a cookie sheet under your muffin tin! That extra layer of protection helps the bottoms stay perfect!
It was a tasty meal! I was in Fall Heaven!
Corn Chowder
1 lb. bacon (1/2 lb. for the soup, 1/2 lb. for individual bowl toppings)
1 onion
1 cup water
2 1/2 cups diced red potatoes
1 cup diced carrots
2 chicken bouillon cubes
3 cups milk
2 16 oz. cans of corn (or I prefer to use 32 oz. of thawed frozen corn)
12 oz. shredded cheddar cheese (plus more for topping)
3 Tb. flour
Directions:
Fry and cut up bacon. Chop onion and fry onion in bacon drippings until golden. Set aside.
Simmer together 1 cup of water, 2 1/2 cups diced red potatoes and 1 cup of diced carrots with chicken bullion cubes. Let simmer until veggies are done.
When veggies are ready add 3 cups of milk, corn, the onions and half of the bacon.
Add 12 oz. of shredded cheddar cheese and some pepper to taste.
Add 3 Tb. of flour and stir and simmer until thickened.
Top with the rest of the bacon crumbled, and some more cheddar cheese.
Enjoy!
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