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!