As the cold weather has arrived, and is staying, soup night has returned to our house. So, each week, one person in the house gets to choose the soup du jour. This week was our twelve year old son’s turn to choose.
JP is the biggest foodie of our four kids, so you never know what he might request. This week he kept his choice simple and asked for corn chowder. However, he did have a request. He asked that I make the soup like my grandmother and add bacon to it.
I honored his request, though I did it with a twist. The bacon was offered as a garnish, so it could be added or not and in the amount that each person desired. Also, although he requested my grandmother’s version, I used skim milk, keeping the soup lighter.
As a fun addition to this meal, we tried our hands at homemade crackers. For our first attempt, they were pretty good. I’ll be posting that recipe tomorrow.
Hot soup, homemade crackers, good company. What more could anyone want on a cold fall night?
- 1 Tb. canola oil
- 1 small onion, diced
- 1 potato, peeled and diced
- 2 cups hot water
- 2 chicken bouillon cubes
- 3 cups frozen corn
- 1-1/2 Tb. flour
- 1-1/2 cups skim milk
- salt and pepper
- cooked bacon
- Put oil in medium-sized stockpot over medium heat. Add onions, and saute until tender. Add potato, and stir for 1 minute.
- While potato is cooking, combine hot water and bouillon, stirring to dissolve. Add chicken bouillon to pot, and bring to a boil.
- Reduce heat, and allow to simmer for 10 minutes or until potatoes are tender. Add corn, and stir occasionally for 5 minutes, allowing corn to heat through.
- Combine milk and flour by whisking, and add immediately to soup. Stir continuously while soup comes to a boil. Stir for a minute while soup thickens.
- Add salt and pepper to taste. Garnish soup with crumbled bacon, if desired.
- Makes 4 servings.