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Friday, October 1, 2010

Autumn Chowder

Servings: 4
Preparation Time: 10 minutes, Start to finish: 45 minutes
Serving Suggestion: Crusty Bread, Salad
Notes: 1 serving = 1 cup, so you may want to double/triple recipe.
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  • 4 bacon strips, diced
  • 1/2 cup chopped onion
  • 2 medium red potato, cubed
  • 2 small carrot, halved lengthwise and thinly sliced
  • 1 cup water
  • 1 1/2 teaspoons chicken bouillon granules
  • 2 cups milk
  • 1 1/3 cups frozen corn
  • 1/4 teaspoon pepper
  • 5 teaspoons all-purpose flour
  • 4 tablespoons cold water
  • 1 1/2 cups shredded cheddar cheese
  1. In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. 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.
  2. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

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