For the sake of doing something without meat...except bacon! You would never know it's meatless because it's so dang hearty!
Corn Chowder
Loves to cook, Loves to eat Blog
1/4 cup butter
1/2 cup diced onion
1 cup sliced celery (2-3 stalks)
1-1/2 cups carrotts, sliced
2-1/2 cups potatoes, cubed
1 can corn, drained (or 2 cups frozen corn)
1 small can cream of mushroom soup
1 15 oz can evaporated milk
4-5 chicken bullion cubes
2-3 quarts water
1 lb cooked bacon, crumbled
1/2 cup potato pearls or flakes, for thickening
In your favorite soup pot, saute the onion and celery in the butter until they are softened. Add 2-3 quarts water, carrots, potatoes and chicken bullion cubes. Simmer for 20-30 minutes until veggies are soft. While that is simmering, cook the bacon in a frying pan. I like to slice it in small pieces while it is still a little frozen and then fry it–that way it is all ready crumbled and cooks pretty evenly. Set bacon aside on a paper towel to drain. Now, back to the soup pot. Add corn, cream of mushroom soup and evaporated milk. If you want to you can add potato pearls or flakes at this point to make it thicker. Let chowder simmer 5-10 more minutes. Serve with warm rolls or bread. If you know you will be eating all of the soup at one meal, you can add all the bacon to the soup. I don’t like soggy bacon, so at my house, we add our own bacon to our individual bowls. *This chowder will definitely warm you up on a cold evening. It also makes an easy dinner to take to someone who is sick or struggling.
1/2 cup diced onion
1 cup sliced celery (2-3 stalks)
1-1/2 cups carrotts, sliced
2-1/2 cups potatoes, cubed
1 can corn, drained (or 2 cups frozen corn)
1 small can cream of mushroom soup
1 15 oz can evaporated milk
4-5 chicken bullion cubes
2-3 quarts water
1 lb cooked bacon, crumbled
1/2 cup potato pearls or flakes, for thickening
In your favorite soup pot, saute the onion and celery in the butter until they are softened. Add 2-3 quarts water, carrots, potatoes and chicken bullion cubes. Simmer for 20-30 minutes until veggies are soft. While that is simmering, cook the bacon in a frying pan. I like to slice it in small pieces while it is still a little frozen and then fry it–that way it is all ready crumbled and cooks pretty evenly. Set bacon aside on a paper towel to drain. Now, back to the soup pot. Add corn, cream of mushroom soup and evaporated milk. If you want to you can add potato pearls or flakes at this point to make it thicker. Let chowder simmer 5-10 more minutes. Serve with warm rolls or bread. If you know you will be eating all of the soup at one meal, you can add all the bacon to the soup. I don’t like soggy bacon, so at my house, we add our own bacon to our individual bowls. *This chowder will definitely warm you up on a cold evening. It also makes an easy dinner to take to someone who is sick or struggling.
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