Soup's on

The temperature is getting colder, which means our meals are getting warmer. I found this great website ourbestbites.com they have fun homey recipes that aren't too fussy. I found this great corn showder recipe and decided to try it for dinner.

Creamy Corn Chowder

Recipe by Our Best Bites


2 Tbsp. butter


1/4 c. all-purpose flour


1 c. water


2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)


2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base


1/2 lb. bacon (optional)


1 small onion, minced


2 red potatoes, diced into small cubes


2-3 cloves garlic, minced


1 can corn, drained or about 1 1/2 C frozen fresh corn


Salt and pepper to taste


A few dashes of hot sauce (like Tabasco or Cholula)


Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

I don't have chicken bouillon so I just substituted 1 cup chicken broth for the water. I also rarely ever have bacon on hand so I omitted that, but I thought this would be great with some sliced deli ham, saugage, or left over chicken. i also uesed whole wheat flour, and couldn't see a difference, I also used regular Idaho potatoes instead of red. By the way a couple of dashes of hot sauce in your bowl really makes the soup!