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Bacon - Corn Chowder

This is one of my favorite soups.
I usually prepare a double batch.

6 slices bacon, cooked, crumbled and set aside
2 cups water
2 cups diced potatoes
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/4 cup finely chopped onions
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1-( 14.75 ounce ) or ( 15 ounce ) can creamed corn
Half of 1-( 14.75 ounce ) or ( 15 ounce ) can creamed corn

White Sauce:
1/4 cup butter
1/4 cup cornstarch
2 cups milk
1 1/2 to 2 cups shredded sharp cheddar cheese ( I add 2 c. )

In a large soup pot, ( 12 cup capacity ).
add the water, potatoes, carrots, celery, onion, salt, pepper and thyme.
Bring to a boil.
Reduce heat, cover and simmer for 15 minutes
(until vegetables are some what tender).
Do not drain.
Add the 1 1/2 cans of creamed corn, and bacon.
Keep covered, and cook over very low heat.

Intructions to cooking the White Sauce:
In a medium- size saucepan, ( over low heat ) add the butter, until melted.
In a glass measuring cup, combine the milk and cornstarch; mix well.
Raise the heat just abit, add the milk-cornstarch mixture.
Keep stirring until it becomes somewhat thick.
Add the shredded cheese; stir until completely melted.
Add this to the corn chowder, stir and heat through thoroughly, but do not boil.
Serves 5-6.
 
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