My all time favorite soup is Corn Chowder. My grandmother made it for us, Mum made it and of course now we make it. 😀
The recipe we have is very basic and has probably lost some ingredients on the way…
And of course to make it meatless….omit bacon 😀
6 slices of bacon
1 chopped onion
1 can of mushroom soup
1 can of creamed corn
approximately 2 soup cans of milk sometimes more, sometimes less…:D (usually about 3 – 4 cups)
Cook chopped up bacon then cook the onion until golden, gradually add corn, cream of mushroom soup and milk. Simmer on low for 15 minutes.
ta da that’s it! Best soup ever!!! 😀 😀
I did find fancier version..
Smoky Corn Chowder
•6 slices bacon, chopped
•1 leek (white part only), finely chopped
•1 russet potato, finely chopped
•2 cups frozen or canned corn kernels
•1 1/2 cups chicken broth
•1 1/2 cups milk
•398 ml can creamed corn
•1 sprig of thyme or 1/2 tsp dried thyme
•1 bay leaf
Heat a large pot over medium.
Add bacon and cook just until crisp, 4 min.
Discard all but 1 tbsp of bacon fat.
Add leek and sauté until tender, 1 min.
Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf.
Bring to a boil, then reduce heat to medium-low.
Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min.
Remove thyme and bay leaf before serving. Season with fresh pepper.
Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month
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