Since it was decidedly brisk today with those ominous overhanging gray-blue clouds of pending rain looming and the autumn wind kicking up colorful leaves; I felt the urge to dig out my good cold weather recipes.
This recipe is actually a fairly new one taken from a co-worker who made it for a pot-luck a year or so ago. It has quickly become the favorite here at home and even among my family (who had it when I made it for a pot-luck for them! Pot-lucks are wonderful things.) So here it is that I again spread the love of a great recipe for a fantastic and tasty cold-weather chowder. This is not something you’ll want to slave over if it is 90 degrees outside but I find that the process is fun and makes me smile. I think it would be a great one to have kids help out with too! Let me know if anyone ends up trying it.
OH and the recipe is great for doubling if you want to make it for a large party or for a bunch of work lunches. I love to start with and end up with the same pot through the entire process. So even if it sounds weird, start off rendering the bacon (or I guess Fak-on if you’re a Vegetarian) in the same pot you want to end up cooking the whole soup in.
- 3-4 bacon strips rough chopped (I use 4)
- 2 – 14oz cans Corn kernels – drained – SAVE THE LIQUID!
- 1 – 14oz can Creamed Corn
- 1 can Evaporated Milk (Shake very well! – Most cans come in about 14-15 ounces I think, just FYI)
- 1 small or 1/2 medium onion – rough chopped
- 1 small red bell pepper – small chop
- 3 fist sized white potatoes (I used red potatoes and they are great) – evenly cubed, bite sized
- 1 tbsp butter
- Cilantro to taste (I used 1/2 tsp)
- Cumin to taste (I used 1/2 tsp)
- Dill to taste (I used 1/4 tsp)
- Cayenne pepper to taste (just a dash)
- Salt and pepper to taste