I love soup. Sometimes I make it during the summer, just to be rebellious. I’ve been patiently waiting for it to get cooler though, so that I could go full force. This soup is a favorite of my family’s. My mom used to make it all of the time and it reminds me of home.
Corn Chowder
2 c water
2 c diced red potatoes
1 c sliced carrots
1 c chopped celery
1/4 c onion flakes
1 tsp salt
1/2 tsp pepper
1/2-1 lb cooked chopped bacon
14 oz can creamed corn
2 c diced red potatoes
1 c sliced carrots
1 c chopped celery
1/4 c onion flakes
1 tsp salt
1/2 tsp pepper
1/2-1 lb cooked chopped bacon
14 oz can creamed corn
Combine the first 7 ingredients in medium sized pot. Cover, bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Cheese Sauce (make while other ingredients are simmering):
1/4 c butter
1/4 c whole wheat flour
3 c milk
1 c grated cheddar cheese
Melt butter in sauce pot. Add flour and whisk together. Whisk in milk until smooth. Stir constantly until thickened. Remove from heat and add cheese, whisking together quickly until melted.
1/4 c butter
1/4 c whole wheat flour
3 c milk
1 c grated cheddar cheese
Melt butter in sauce pot. Add flour and whisk together. Whisk in milk until smooth. Stir constantly until thickened. Remove from heat and add cheese, whisking together quickly until melted.
Add corn and bacon to cooked veggies, then add cheese sauce. Heat together, DON’T BOIL.
Thoughts:
This soup comes together easily and makes great leftovers. It’s delicious. Creamed corn isn’t the most fabulous option, but I feel like there are some things I just can’t alter, and this soup is one of them! I’m sure frozen corn would be a good alternative and would cut out the sugar, but there is something about the texture of the creamed corn in this soup that I love.
Comments +