Nov. 4, 2007
Here's that soup recipe
|
I thought this one would be a great recipe for this time of year. I do hope you enjoy it as much as we do. I am posting the recipe the way I have it but, I always triple the amount. This is a small recipe. To give you an idea, we are a family of 4 and when I triple it it feeds us with no leftovers. Autumn Chowder 2 bacon strips, diced 1/4 cup chopped onion 1 medium red potato, diced 1 small carrot, halved lengthwise and thinly sliced 1/2 cup water 3/4 tsp chicken bouillon granules 1 cup milk 2/3 cup frozen corn 1/8 tsp pepper 2 1/2 tsp flour 2 tbs cold water 3/4 cup shredded cheddar cheese In a saucepan, cook bacon; remove to paper towels. Drain, reserving 1 tsp drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk 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. I shall be back with more soup recipes. |
Comments