Tuesday, December 2, 2008

An economical warm dish for a cold night...

I love this dish on a chilly night. It warms you right to the bone. It's easy to make and very economical.

Rockin' Cheesy Bacon Corn Chowder Soup

5-6 strips of bacon
2 large potatoes, peeled, cubed
4 c. boiling water
1 bay leaf
1/2 tsp. sage
1 tsp. cumin
1 onion chopped
6 Tbl. whole wheat flour (or white
flour if you prefer)
2 1/2 c. milk
4 c. frozen corn
1/2 tsp. ground nutmeg
3 1/2 to 4 c. Shredded Cheddar Cheese

1. Cook cubed potatoes in 4 cups of boiling water with bay leaf, sage
and cumin in pot for 15 minutes. Drain.
2. Fry bacon. Put the bacon to the side to drain and keep the bacon
drippings in the pan. Chop the bacon into small pieces.
3. Sauté onions in bacon drippings until the onions are clear.
4. Stir in flour; remove from heat.
5. Add milk gradually, stirring constantly.
6. Add the milk-onion mixture to the potato mixture with the bacon,
corn and nutmeg.
7. Simmer for 10 minutes.
8. Add cheese and any optional ingredients, stirring until cheese is
melted. Yummy serve with cornbread or crusty french bread.
This is so delicious! The different spices such as nutmeg, sage, cumin
and bay leaf really add a unique flavor to this soup. Don't skip them!
Enjoy!
Serves 6-8 Persons


Crockpot directions

Follow directions above through No. 6 then...

7. throw the milk-onion mixture and the potato mixture with corn and
nutmeg into your crock pot. Put on LOW. You can keep it on LOW for
several hours. Don't put on HIGH, or it will scorch. Right before you
serve, turn off the crock pot and stir in the cheese. Serve.

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