recipe: autumn chowder

.:| autumn chowder |:.

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There are hardly words for this delicious soup. I figured it would be good, but I had no idea it could be this good! The original is from the Taste of Home Comfort Food magazine – with the recipe itself credited to Sheena Hoffman. I’ve made a few adaptations, which I’ve placed in parenthesis in the ingredient list. This is exactly what’s needed on a snowy winter day! As a note, the original recipe is only 2 servings – plan accordingly, and don’t forget a little extra for leftovers!

what you’ll need …

2 bacon strips, diced (I diced and cooked a full pound of thick cut bacon. Seriously, everyone loves bacon! The more, the merrier!)
1/4 c chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced (I usually have carrot chips on hand – I just cut a few handfuls of them in half and went with it.)
1/2 c water
3/4 tsp chicken bouillon granules
1 c milk (I used a combination of skim & whole milk.)
2/3 c frozen corn
1/8 tsp pepper
2 1/2 tsp all-purpose flour
2 Tbsp cold water
3/4 c shredded cheddar cheese (Shredded cheese I used was a 3 cheddar mix – light, sharp and Vermont)

what you’ll do …

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tsp drippings (I used about twice as much for a little extra bacon flavor.). In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup (I didn’t whisk – stirring was all that was needed.). Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. (Yield: 2 servings.)

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