Quick Corn Chowder

by Michele Pesula Kuegler | December 2nd, 2007 | Recipes, Soups & Stews
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Last week on the way home from the dentist where I had Invisalign braces put on my teeth, we decidedto start a new tradition.

A new tradition has been started. With the arrival of chilly nights, there is a once a week soup night. One of the fun parts of this new dinner plan is that each week the soup is chosen by a different family member. The choices have allowed us to experiment with ingredients and new tastes.

Recently, the soup was chosen by our oldest. He wanted chowder, which for me is a fast soup. No need to simmer all day, it is made in 30 minutes. Besides being a last minute meal, it is also quite tasty and can be made more or less healthy depending on your preference.

So, on a recent night a pot of corn chowder was prepared and a store-bought loaf of crusty bread was sliced for our dinner. This meal was wonderful: simple, filling, warm, tasty. What more could I ask for on a cold winter’s night?

Quick Corn Chowder




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Ingredients
  1. 2 Tb. canola oil1 yellow onion3 potatoes, peeled
  2. 1 16 oz. bag frozer corn
  3. 1 15 oz. can chicken broth
  4. 3 – 4 cups whole milk2 Tb. flour2 chicken bouillon cubes
  5. salt & pepper, to taste
  6. 4 slices bacon, cooked and crumbled
Instructions
  1. Dice onion. Peel and cut potato into small cubes. Heat canola oil in large saucepot over medium heat. Add onions, and saute for 2 minutes.
  2. Add potatoes, and saute for an additional 2 minutes. Add corn and chicken broth.
  3. Raise heat to high, and bring to a boil. Cover pot, reduce heat to a simmer for 8 – 10 minutes, stirring occasionally. When potatoes are tender, add 2-1/2 cups milk. Combine flour and 1/2 cup milk, and add to soup. (The additional cup of milk can be added to make a less dense soup.)
  4. Add bouillon cubes, salt, and pepper. Raise heat to medium and bring to a boil, stirring frequently. When soup reaches boiling, reduce heat to a simmer and add bacon.
  5. Taste and adjust seasoning, if needed. Serve hot.
Notes
  1. *This recipe can be made with less fat by using skim milk and omitting the bacon.
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