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!