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
- Cook potatoes and onion in boiling water until tender; do not drain liquid.
- Add corn, soup, drippings and crumbled bacon.
- Then add milk, salt and pepper to taste.
- 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.