Last week on the way home from the dentist where I had Invisalign braces put on my teeth, we decidedto start a new tradition.
A new tradition has been started. With the arrival of chilly nights, there is a once a week soup night. One of the fun parts of this new dinner plan is that each week the soup is chosen by a different family member. The choices have allowed us to experiment with ingredients and new tastes.
Recently, the soup was chosen by our oldest. He wanted chowder, which for me is a fast soup. No need to simmer all day, it is made in 30 minutes. Besides being a last minute meal, it is also quite tasty and can be made more or less healthy depending on your preference.
So, on a recent night a pot of corn chowder was prepared and a store-bought loaf of crusty bread was sliced for our dinner. This meal was wonderful: simple, filling, warm, tasty. What more could I ask for on a cold winter’s night?
- 2 Tb. canola oil1 yellow onion3 potatoes, peeled
- 1 16 oz. bag frozer corn
- 1 15 oz. can chicken broth
- 3 – 4 cups whole milk2 Tb. flour2 chicken bouillon cubes
- salt & pepper, to taste
- 4 slices bacon, cooked and crumbled
- Dice onion. Peel and cut potato into small cubes. Heat canola oil in large saucepot over medium heat. Add onions, and saute for 2 minutes.
- Add potatoes, and saute for an additional 2 minutes. Add corn and chicken broth.
- Raise heat to high, and bring to a boil. Cover pot, reduce heat to a simmer for 8 – 10 minutes, stirring occasionally. When potatoes are tender, add 2-1/2 cups milk. Combine flour and 1/2 cup milk, and add to soup. (The additional cup of milk can be added to make a less dense soup.)
- Add bouillon cubes, salt, and pepper. Raise heat to medium and bring to a boil, stirring frequently. When soup reaches boiling, reduce heat to a simmer and add bacon.
- Taste and adjust seasoning, if needed. Serve hot.
- *This recipe can be made with less fat by using skim milk and omitting the bacon.