I am very excited to introduce you to a new segment here at All Things Thrifty called, ALL THINGS DELICIOUS! As a mom of three (almost four), cooking is something that I enjoy, but I don’t do as often as I’d like, but I’m always on the look out for delicious meals, and as my husband says “something to tantalize his taste buds.”
All Things Delicious will take place once a month (or so) here at All Things Thrifty. The first event will take place next Wed. Dec. 15th with your FAVORITE holiday recipes! So, you have 7 days to post about your favorite holiday recipe so you can link up next Wed. here at All Things Thrifty.
I am excited to start sharing recipes here at All Things Thrifty.
Here is my promise to you:
*I will only share recipes that are tried and trusted.
*I will only share recipes that my family LOVES and actually EATS!
*I will only share my friend’s recipes if they have given me permission.
Here is what I want YOU to do!
*Send me recipes of yours that you would like featured. (Pictures of the instructions are a definite plus)
*Link up to my monthly All Things Delicious post with your favorite recipes.
I made some delicious Corn Chowder the other day, so if you like corn, you are in for a treat with this delicious soup!
Here is a picture of the ingredients (minus the butter…I forgot to put the butter in the picture).
3-4 cups diced potatoes (I leave the peels on)
2 cans of whole kernel corn (Or fresh corn if it is in season)
1 small onion
1 box of chicken stock (more if you have more potatoes)
8 pieces of cooked bacon (I buy the precooked kind from Costco to save time)
3 Tbls flour
2 cups of shredded cheese (I use fiesta blend because that is the kind I always buy…but the recipe actually calls for extra-sharp cheddar)
1 1/2 cups whole milk
1/4 c. butter
Step 1: Dice potatoes
Step 2: Combine potatoes and chicken stock in a large stock pot. Cover and bring to a simmer. Cook until potatoes are tender (about 8 minutes). Remove from heat.
Step 3: Finely chop 1 small onion. I like to use my kitchen chopper for this because I like the onions to be extra small.
Step 4: Melt 1/4 cup butter in skillet over medium low heat. Add onions and cook until onions are cooked thoroughly.
Step 5: Sprinkle flour onto the onions, stir and cook for 1 minute.
Step 6: Add onion mixture to potatoes. Cook and stir until thickened. (Sidenote: If the potatoes need more chicken stock, add more at this point)
Step 7: Add one can of corn into the blender and blend well. Add to the soup.
Step 8: Cut up 8 strips of cooked bacon into small chunks. Add to soup. Drain second can of whole kernel corn and add to soup.
Step 9: Add milk and cook, stirring about 8 min. Do not boil. Remove from heat and stir in 1 cup of cheese. Stir until melted. Add remaining cheese. Season with salt and black pepper.
Step 10: (optional) I like my soup to be thick, so I take about 1/3 of the mixture out of the pot and blend it well in the blender. Then I add it back into the pot to create the thick texture.
Even my three year old will scarf this right down!