Tinfoil Chef

Sometimes I just want to sit down to a good hearty bowl of soup. Corn Chowder is one of those that fills the bill just exactly. It’s great all year round but it’s double good on a cold day.

Fry up six slices of bacon until it’s crisp. Then remove the bacon and set it aside. Saute a half cup of finely chopped onion in the bacon drippings until they’re transparent but not quite starting to turn brown.

Cook 2 cups of diced raw potatoes in a cup and a half of water and t teaspoons of salt, the sauted onion and the bacon (crumbled) in a covered pan until tender. Add 1/8 teaspoon of pepper and 2 cup of cream style corn.

Melt 2 tablespoons of butter and mix it with 2 tablespoons of flour. Stir in 3 cups of milk and cook until slightly thickened. Then add it to the corn mixture.

Garnish with some chopped parsley, shredded cheese or corn chips on top.

Serve piping hot and be prepared for people to ask for seconds
(makes about 6 servings)

Technorati Tags: chowder, bacon, recipe, corn chowder, potatoes, soup

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