Thursday, October 2, 2008

Soup recipe swap

Life as Mom is hosting a soup recipe swap today. My house is freezing since I have so far refused to turn on the furnace and have been too lazy to start a fire in the woodstove. This makes soup recipes sound quite enticing.

I'm sharing a recipe I got several years ago from my brother. He's a great cook, much more gourmet than I am, and willing to put more effort into his cooking and baking than I am.

That said, this recipe isn't difficult at all. Since I like to serve soup frequently in the colder months, I am happy to have this yummy one in the rotation.

Corn Chowder

1/2 pound bacon slices (see note below)
1 medium onion, chopped
1/2 cup celery, chopped
2 tablespoons flour, all-purpose
4 cups milk

1 can creamed corn
1 can corn
1 pound potato, diced and boiled (or used canned)
paprika (absolutely necessary, according to my brother's notes)
parsley sprigs, snipped
(he never bothers, neither do I)

1. Fry bacon til crisp. (Note: He recommended Sizzlean. The real bacon can get too chewy in the soup. I don't ever see "Sizzlean" anymore so I use a turkey bacon. It gets a little chewy, too, but I still like it.) Drain. Reserve 3 T. drippings, cook onion and celery in drippings until tender.
2. Remove from heat. Stir in flour, blend well, and cook until bubbly and just beginning to brown. Remove from heat and blend in milk. Heat to boiling, stirring constantly. Boil and stir one minute.
3. Blend in corn, potatoes, salt and pepper. Heat through. Add bacon. Sprinkle each serving with parsley and paprika.
4. 6-10 servings.

Hope you enjoy it as much as my family does!


  1. I had completely forgotten about this recipe (since it has been ages since we ate many carbs!) I'm off the wagon so I may have this this weekend! I'll use some of my "birthday bacon":>)

  2. Sounds yummy! I wish my husband liked corn IN things.

  3. This sounds very good. Thanks.

  4. ooh, this looks delish! I will be sure to try it soon.


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