SOUP WEEK: Bacon Corn Chowder

Are you enjoying 'SOUP WEEK' sofar?

If you missed Day 1 or Day 2,

here are links to those days:

Oven Baked Beef Stew & White Chicken Chili

Now, on we go to...

Day 3:

Bacon 

Corn Chowder

 Chow down! This is a sweet & salty chowder that hits the spot & certainly satisfies! Sorry, I don't mean to sound like a soup commercial! But the one thing I love most about soups, it's that they're soooo warm & sooo satisfying...wait, that was two things. Oh well! You get the idea!

Bacon Corn Chowder is one of my favorite soups...hence why it's included in Soup Week!

Ingredients

4 bacon strips, cooked & diced

1 small onion, chopped

1 celery rib, chopped
1/4 cup chopped green pepper ( I omit)
2 carrots, chopped
4 Cups Potatoes, cubed & peeled
2.5 Cups Chicken Broth
1 tsp Salt
1 tsp Dried Thyme
1/4 tsp Pepper
3 Tbsp All-purpose Flour
1 Quart half-and half cream
1 Package (16 oz) Frozen Corn, thawed 
1 Can Creamed Corn

Directions
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
In the drippings, saute the onion, celery and green pepper until tender. 
Add the potatoes, broth, salt, thyme and pepper. 
Bring to a boil.
Reduce heat; Cover and cook  for 15-20 minutes or until potatoes are tender.
Combine flour and cream until smooth; stir into pan. 
Add corn. 
Bring to a boil; cook and stir for 2 minutes or until thickened. 
Stir in bacon.
Serves 8

Mmm Mmm Mmm!

Hand over the fresh homemade bread & I might just go into a coma!

Two more days to go of SOUP WEEK!! 

You don't want to miss it!

See you tomorrow?

Julie

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Love, 

Michelle & Julie