Beautiful soup, so rich and green, waiting in a hot tureen - who for such dainties would not stoop - soup of the evening, beautiful soup!
- Alice in Wonderland
~~~~~~~~~~~~~~~~~~
Maybe I should be writing more about how to better market your blog, or how to write a moving personal essay, but over the winter season, my thoughts have strayed to much more tastier things. Some of you might remember my post about white hot chocolate. Well, the wind has been howling and the temperatures have been in the 20s here in DC, and if keeping warm and eating well are two of the most important things to me these days, then how could I keep myself from sharing this recipe with you when it’s meant so much to me? 
Try it: it’s not the quickest thing ever, but it’s easy, and most importantly, it’s tasty. It’s cheesy corn chowder!
Ingredients
3 C frozen whole kernel corn
1/2 C chopped onion
1/2 C chopped green sweet pepper
1 Tbsp. cooking oil
1 14-oz can chicken broth
1 C cubed, peeled potato
4 tsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 C milk
3 slices of crispy bacon, crumbled
In a large saucepan, cook onion and sweet pepper in hot oil until the onion is tender but not brown.
Stir in the chicken broth and potato.
Bring to boiling, then reduce heat. Simmer, covered, for 10 minutes.
Stir in corn. Cook, covered, about 10 minutes more or until potato and corn are tender, stirring occasionally.
In a small bowl combine flour, salt, and pepper.
Stir milk into flour mixture; add to corn mixture in saucepan.
Cook and stir until slightly thickened and bubbly. Cook and stir for one minute more.
Add crumbled bacon; heat through.
Voila! You just dump a bunch of stuff in a big pot and stir it around. It’s really hard to mess this one up! I’ve doubled the recipe and added extra potatoes and it still came out yummy.
This recipe is also from my Better Homes and Gardens Cookbook, 12th edition.
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Edgar said:
The cheesy corn chowder doesn’t have any cheese in it.
February 23, 2009 @ 8:18 pm
Lindsey Anderson said:
You are so right. It’s only cheesy if you add the 1/2 cup of shredded cheddar cheese to the pot when you add the bacon.
And if you want to be fancy, which is very possible when making such an elaborate and delectable soup, you may want to garnish each serving with parsley.
; )
February 26, 2009 @ 5:13 pm