Wednesday, November 7, 2012

Corn Chowder with Cheese and Bacon

Hello everyone, last Friday I wanted a corn chowder but I didnt want to spend the whole day in the kitchen chopping veggies.  Even though the more veggies in something like this the better, still I wanted to keep it simple.  So I am going to share with you my creation. Which by the way it was so delicious and my husband was very impressed since he's not normally a fan, he really enjoyed this as much as myself and the kids.  So I am going to share this with you all.


3 slices of bacon
1 large onion diced
1 stalk of celery diced
3 diced potatoes
1 can of corn or fresh or frozen (if you choose to use creamed corn use 1 can of reg. corn too)
3 chicken bullion cubes
4 cups of water
2 cups of milk ( I used skim but you can use what you want even evaporated milk)
2 slices of thick cheese or you can just use a couple of handfuls of cheddar ( I used Velveeta because it melts smooth)
1 pinch of crushed red pepper flake
1 tablespoon of Mrs Dash onion and herb seasoning or you can use whatever seasonings you want
salt and pepper to taste


Grab a dutch oven or large pot.  Put some extra virgin olive oil in the pot about a teaspoon. Next cut up your bacon.  Put the bacon in the dutch oven and turn your burner on a medium low setting.  When the bacon is crisp and has rendered all its juices, drain the bacon on paper towels and put aside.  Add all your veggies except the corn to the dutch oven.  Once the onions are translucent add in your seasonings and liquid except milk.  Once the potatoes are done or fork tender add in the corn and milk.  Bring up to a simmer and  take off the heat.  While the chowder is still hot add in the cheese and let it melt.  Once the cheese is melted and the corn is heated through, you are ready to serve.  Add salt and pepper to taste and serve up with a side salad and crusty bread.  Live, laugh and love all.  Heather


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