A Warm-You-Up from the Land of Corn

Lil’ Red, University of Nebraska Mascot

Whenever the thermostat needs to be turned up because of wintery weather, my desire to eat soup is piqued. I love the heartiness of chowders and the extra starchiness of a corn chowder appeals to my carb addiction. Being tied to my favorite College Mascot through the corn connection doesn’t hurt either.

This recipe came to me from my dad’s wife. It’s easy and fairly quick too.

Your young cook can aid you with peeling the potatoes and measuring the other ingredients. My own young cook added some steamed broccoli to the mix which we had alongside the soup and she says it’s delicious.

CORN CHOWDER

3          potatoes  

3          slices bacon  

1          onion  

2          cans creamed corn  

4          cups milk  

8          oz. Colby or Cheddar cheese  

 

Cut the potatoes into chunks, boil in water until tender. (about 20 minutes).

Brown 3 slices bacon until crisp. (alternatively use the microwave to cook bacon- high power for 3 minutes).

Dice and Sauté an onion.

Add 2 cans creamed corn, bacon, potatoes, and 4 c. milk- heat. (do not boil)

Grate 8 oz. Colby or Cheddar cheese, melt in soup.