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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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When the weather gets chilly, we enjoy comfort foods like this hearty chowder. It's easy to prepare, and the aroma of it as it simmers makes my mouth water. Ingredients:
4 bacon strips, diced |
1/2 cup chopped onion |
2 medium red potatoes, cubed |
2 small carrots, halved lengthwise and thinly sliced |
1 cup water |
1-1/2 teaspoons chicken bouillon granules |
2 cups whole milk |
1-1/3 cups frozen corn |
1/4 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
1-1/4 cups shredded cheddar cheese |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.
2. Saute onion in drippings until tender. Add the potatoes, carrots, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
3. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine flour and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 4 servings.
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