TRINA HOLDEN

For six weekends in January and February Jeremy works with the ARISE ski program for the physically challenged at Toggenburg Mountain. Each week I have made a pot of soup so I can send a hot lunch for him in a thermos. I just love soups, and this has been a great motivator to get out some of my favorite recipes and make sure I have all the right ingredients on hand. Of course, the wonderful thing about soups is that they don’t take a lot of expensive or out of the ordinary ingredients in the first place. After enjoying some old favorites and finding a few new ones this past month, I though I’d share them with you all. There’s nothing better on a cold, February day than a hot bowl of homemade soup!

The first soup I made was my mother’s Clam Chowder. Except, I never add the clams, so I call it :

Corn Chowder
8 strips of bacon
2 medium onions
4 cloves garlic, minced
1/2 c. flour
4 cans potatoes, undrained (or 4 cups peeled, chopped and boiled potatoes – here’s a good place to use leftovers!)
4 cans evaporated milk (I use 4 cups fresh whole milk)
4 cans corn, undrained (or 4 cups frozen corn)
1 Tbsp. salt
1 tsp. pepper
Cut the bacon into small pieces, fry, and drain it on paper towels. Chop the onions and saute them with the garlic in the bacon grease. Stir in the flour and cook for 1 min. Add the milk while stirring constantly, then add the potatoes, bacon, corn, salt, and pepper.
If it’s too thick, I add more milk or some chicken broth – whatever I have. I always have seconds and thirds of this soup – it’s that good.
If you want to make it into Clam Chowder, just add 1 cup minced clams. That’s really yummy, too, but I don’t usually have them on hand.

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Comments

  1. Jin says

    Hi! I loved your easy yogurt recipe! I had a question about the chowder…is the bacon optional? Thank you! 🙂

    Reply

  2. Sheriece Morris says

    Hi there. I’d love to try this soup, but I think the recipe didn’t get entered correctly. First off, the instructions mention flour, but the ingredients don’t. How much and what kind of flour? Second, the ingredients mention garlic, but the instructions don’t. Should those be added with the onion? Finally, is three whole onions correct? That would be a LOT of onions. Literally more onions than corn.

    Thanks for any help. Please email if you can so I will know you responded.

    Reply

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