Autumn Chowder

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      4 bacon strips, diced
      1/2 cup chopped onion
      1 stalk celery-diced
      2 medium potatoes, diced
      1 cup water
      1 tbsp chicken bouillon granules-no msg
      2 cups milk
      1 1/3 cup frozen corn
      1/4 tsp pepper
      5 tsp AP flour
      4 tbsp cold water
      1-1/2 cup shredded cheddar cheese
      2 small carrots, halved lengthwise and thinly sliced

      In a saucepan, cook bacon over medium heat until crisp; remove to paper
      towels. drain, reserving 1 tsp drippings.
      In the drippings, saute onion and celery until tender.
      Add the potato, carrot, water and bouillon.

      bring to a boil.
      Reduce heat; cover and simmer for 20 minutes.
      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.
      Yield: 4 servings.
      *NOTE:
      Can use any frozen or fresh veggies desired.

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