When the weather turns brisk, we enjoy soothing foods like this chowder. It’s easy to prepare, and the aroma will make your mouth water.
—SHEENA HOFFMAN NORTH VANCOUVER, BC
PREP: 10 MIN. • COOK: 35 MIN. • MAKES: 4 SERVINGS
4 bacon strips, diced
1/2 cup chopped onion
2 medium red potatoes, cubed
2 small carrots, halved lengthwise and thinly sliced
1 cup water
1 1/2 teaspoons chicken bouillon granules
2 cups whole milk
1 1/3 cups frozen corn
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1 1/4 cups shredded cheddar cheese
1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.
2. Saute onion in the drippings until tender. Add potatoes, carrots, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
3. Stir in milk, corn and pepper. Cook for 5 minutes longer. Combine flour and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.