The evenings are getting nice and crisp around these parts. That calls for none other than a hearty bowl of soup. One of my favorites comes from my K-12 Private School cookbook. That’s one of my most beloved sources of recipes! While in a rut a few years ago, I was thumbing through and discovered a wonderful corn and bacon chowder. I’ve modified it from time to time to use ham or whatever else I think might be good in it as well. But, no matter what meat I include (or don’t) in it, ah…it’s simply marvelous. AND it’s easy. This took me less than 5 minutes to make tonight. The longest part was finding my manual can opener because my electric one died. I should’ve timed myself. You’d have thought I’d spent all day on it! The next cool night you have, give this a try!
Corn and Bacon Chowder
3 slices of bacon, cooked crisp OR 1/4 cup real bacon bits
1 can of cream style corn
1 packet of dry Lipton’s chicken noodle soup
1 cup cheddar cheese
2 cups milk
Mix all ingredients in a pot over warm heat. Heat for about 10 minutes, stirring occasionally. Serve warm with a roll if desired.
Yields: 2 bowls or 4 cups
Recipe Source: Connie Bouldin, ACA Cookbook
This Week We’re Partying With: Not Just a Housewife , Chef In Training , Mandy’s Recipe Box , Marvelous Mondays , Wake Up Wednesdays , What’s Cookin Wednesdays , A Glimpse Inside , The Weekend Potluck , Show Stopper Saturday