Wednesday, November 23, 2005
Mom's Corn Chowder
With all of these fallish and winterish soups running wild through the food blogs I thought I'd add a winter favourite with which I grew up. Of course it screams 1970s "perfect for busy moms" but hey... it's comfort food. One shouldn't have to wait for it ;-)
My tastebuds just danced with happiness because I haven't made it for two years... TWO YEARS?? Is that right? Hmm... Of course I have my own tweaks to mom's recipe but that's the beauty of it. It's so tweakable.
Mom's Corn Chowder
1 onion (how big? It doesn't stinkin' matter. I use the biggest I can find LOL)
4 slices bacon, chopped (strip, Canadian backbacon, vegetarian substitute)
4 potatoes, chopped and cooked (read: do this before frying onion-I forgot too often)
1 can whole kernel corn, not drained (well, if you want a thicker soup you can drain)
1 can cream style corn (All I can say is mmmmmm...)
1 can cream of chicken soup (Used cream of celery last night but cream of anything will do, even cheddar cheese soup)
1/2 tsp garlic powder (I personally like to offend people and use up to a full tsp.)
2 cups milk (I used goat milk* last night and found it made no diff)
1 cup grated sharp cheddar cheese (this is a must. The mexi-mix I used last night was a tad pathetic)
At this point... COOK POTATOES while chopping onion and bacon. In large pot with a little oil if you like, cook chopped onion and bacon until onion is soft. Add cooked drained potatoes, whole kernel corn, cream corn, cream of ______ soup, garlic powder, milk. Salt to taste. Bring to boil. Turn down and simmer for 10 minutes. Stir in cheese until melts. Serve.
makes 6 servings
I made some melted cheese wafer thingies... a.k.a "trying to look gourmet" ... to add to the dish. They ended up being more useful as the extra cheese flavour Tex-mex cheese mix in the soup didn't provide. Be wise, USE STRONG CHEDDAR in the soup.
Also I added 2/3 of a cup of finely diced red pepper last night. It was a nice addition. Red pepper goes so well with cheddar and corn.
* yeah, I know: GOAT MILK??? I like the taste. Still, it's odd to find something that seems so gourmet up here. Lot of lactose intolerant people up here I guess. I know I heard that somewhere--goat milk is more digestable. Now if they could only get some decent goat cheese up here. Mmmm... chevre... *drool*