Corn and Bacon Chowder

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

Reach For:

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

Directions:

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

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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

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