Fall is hanging in the air and I have been chasing boys over hill and dale to school and church activities in a 30 mile radius from our home. The tree leaves are starting to change and the fields we pass are taking on a golden hue. We've begun harvesting pumpkins and gourds from the garden so I felt it was time to bring back easy and warm dinners.
To celebrate the promise of fall and a late afternoon football game, I made a batch of corn and potato chowder for dinner. I had made the soup earlier in the day and reheated it when we returned home after football. All I needed to do was warm up some garlic bread and serve.
It was easy and hearty. A win for the Bears and a win for me!
Here's what you will need:
- 1 pound bacon
- 4 ears of sweet corn or 1 pint of frozen corn
- 1 red onion
- 4 large potatoes diced
- 3 cups chicken broth
- 1 bunch of green onions or a small onion
- 1 cup heavy cream or whole milk (we use milk)
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoons butter
- 6-8 slices American cheese
Here's what you do:
- In a heavy stock pot, crisp the bacon until it's golden brown.
- Drain the grease and chop up the bacon into small pieces, about 1 inch size.
- Add onions and cook until tender.
- In the same pan- add chicken broth, potatoes, and corn. Make sure to scrape the bottom of the pan while stirring to loosen the small bacon pieces from the pan.
- Simmer until the potatoes are tender.
- Stir in the milk, cheese, and butter and heat through. You do not want it to boil and curdle the milk.
- Remove from the heat and serve.
- We like to garnish with a sprinkle of cheese and croutons, but I was out of them for the day. We opted to have a crusty piece of warm garlic bread to round out the meal.