Yet another soup recipe!
I really didn’t plan on another soup recipe this week, but I am submitting this one because it was requested by several people. Not only that, it looks like soup weather is with us for a while longer. We serve a soup supper at our church on Wednesday evenings during lent. The circle I belong to was responsible for the supper on Ash Wednesday, so for one of our soup choices, I made corn chowder. I had never made it before but it was a hit! This is another recipe Faye Miller shared with me, one that will stay in my recipe file.
Corn Chowder soup:
1/2 lb sliced bacon, cut in small pieces, fried crisp, drained on paper towels and crumbled
1 cup chopped celery
1/2 cup chopped onion
2 cups cubed potatoes
1 cup water (I used chicken broth)
2 cups frozen corn
1 can cream corn
1 can evaporated milk (12 oz.)
1 tsp dill weed
salt and pepper to taste
Sauté onion and celery in 3 Tbs butter (you can use drippings from the bacon it you want, but I used butter)
Add all other ingredients in kettle and simmer about 30 minutes until the potatoes are tender. Yields 1 1/2 quarts.
Since I was making this soup for about 50 people, I 6x the recipe. It makes an electric roaster full and we only had 1 cup left. I cubed the potatoes and boiled and drained them separately for about 15 minutes before adding them to the soup. If I was making just a single recipe, I would have just tossed it all together.
Stay warm and safe and have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.