Corn Chowder is a delicious way to bring some warmth to the table during winter. It’s also a great soup for sneaking in lots of other foods. We have a recipe here (via legendary lady Meta Given at The Modern Family Cookbook) that amps up the traditional chowder recipe and uses corn, bacon, and potatoes for a hearty alternative. Now, let’s dwell on that bacon part for a while. [photo via flickr]
We’ve found that kids love it when you sneak bacon into something besides breakfast. In fact, it’s often a major challenge when a child discovers the concept of the Bacon Cheeseburger. That can become a quicker default food than pizza, and what starts as an innocent departure from the kiddie menu at Wendy’s turns into weekly trips to Fudrucker’s. But this soup offers an alternative. You can be an adult about this, and go with the recommended two slices of bacon in the recipe. We’ll just note that we’ve also tried putting in healthy slabs of bacon (yes, that’s a contradiction) and letting the chowder become a bacony treat. We’re just saying that you’re welcome to experiment with that part of the recipe, and maybe stumble onto what becomes your Bacon Corn Chowder Recipe. But we won’t be calling it that for now.
Anyway, serve this chowder up on a cold evening with fresh cornbread or biscuits for a complete winter meal. You could also use this rich hearty soup for healthy lunches and snacks.
2 slices of bacon
2 slices of onion, chopped
1 1/2 cups of diced potatoes
2 cups of fresh corn or 1 can of creamed corn
3 cups hot water
3 tablespoons butter or margarine
1 cup evaporated milk
2 1/2 teaspoons salt
dash of black pepper
1) Cut bacon into lengths with shears in the soup kettle, add onion and cook until onion is soft and bacon is done.
2) Add potatoes, corn, and water and cook until potatoes are tender.
3) Add butter, milk, and seasonings, reheat to boiling and serve piping hot. Yields five servings.