Saturday night the temperature dropped and started the first of several days of sub-zero temperatures. Because of the negative temps, I decided soup was the perfect meal for dinner last night (and leftovers throughout the week). I found a corn chowder recipe via Pinterest, and put my own twist on it. It turned out great and I look forward to enjoying it throughout the week, in hopes to keep my core temperature up! ;)
Corn Chowder
1-1lb pkg. bacon
4c. potatoes, peeled and diced
1 stick butter
1 onion chopped
1/2c. flour
4c. non-fat half&half
2 cans cream-style corn
1/2 tsp. chili powder
sprinkle of cayenne pepper
salt & pepper to taste
shredded cheddar to garnish
approx 1/2 c. skim milk to thin out
Cook the bacon until crispy. Drain the bacon grease, crumble the bacon and set aside. Boil the potatoes for 10 minutes, until soft, but not mushy. Drain them and set aside when done. In a large pot, melt the butter. When butter is melted, add the onions and saute over medium heat until the onions are transparent (approx 10-15min.). Slowly stir in the flour until it is combined evenly with the butter/onions. Gradually add the half&half , whisking constantly until it reaches a gravy-like consistency. Heat over medium heat until it almost starts to boil, stirring often, then reduce heat to low. Add the drained potatoes, bacon (may want to save some for garnish), corn, chili powder, cayenne pepper, salt and pepper. Heat an additional 10 minutes+, then serve! If you like the soup a little bit thinner, you can add milk to it, to thin it out.
