Warm Up with Chowder and a Fire

With wind chill values reaching as low as -20 and a northwest wind gusting as high as 23 mph, I’m looking forward to a warm fire and a hot bowl of soup tonight.  (After all, there has to be something to look forward to on a day like today!)

Thanks to our Souper Bowl promotion on TheFieldPosition, I even have a new Corn Potato Chowder recipe to try.  The real beauty of this recipe is that I have everything on hand, so I don’t even have to brave the elements for a quick trip to the grocery store.  Plus, meal prep is quick and easy.  It doesn’t get much better than that!


Corn Potato Chowder



  • 2 cups diced potatoes
  • ½ onion, chopped
  • 1 cup boiling water
  • 5 slices of cooked bacon
  • Drippings from bacon
  • 1 can whole kernel corn
  • 1 can creamed corn
  • 1 can cream of mushroom soup
  • 2 cups milk
  • 1 tsp. salt
  • Pepper to taste



  1. Cook potatoes and onion in boiling water until tender; do not drain liquid.
  2. Add corn, soup, drippings and crumbled bacon.
  3. Then add milk, salt and pepper to taste.
  4. Bring to a near boil and simmer for 5 minutes.

COOK’S TIP:  Try ham instead of bacon, and substitute butter for bacon drippings for added flavor.


by Irene Rassmussen
Photo from MyRecipes.com