During the month of January, which produces our coldest temperatures of the year, people are always looking for ways to warm up. And, soup is one of the best things to beat the cold.
There are so many great soups to satisfy every taste bud imaginable. While grownups may prefer more seasoned, spicy soups, children tend to like the old standbys, such as chicken noodle or cream of chicken soup.
This Cheddar Corn Chowder recipe is somewhere in the middle and will satisfy both tastes. Its combination of spicy peppers and sharp cheddar cheese and mild bacon and corn, the flavor is sure to satisfy the whole family.
The recipe is also a good one because most of the ingredients are items you’d find in your cupboard and fridge at any given time, so it’s easy to whip up a warm, quick, tasty lunch, even if you’re snowbound!
CHEDDAR CORN CHOWDER
2 slices bacon, chopped
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons coarsely chopped sweet green pepper
2 cups water
2 cups pared, diced potatoes (1/2-inch) pieces
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon leaf basil, crumbled
1 bay leaf
1 cup skim milk
2 cups frozen corn kernels, partially thawed
1/2 cup sharp cheddar cheese (2 ounces)
Chopped parsley (optional)
Saute the bacon in a medium-size nonstick saucepan over medium heat until crisp. Remove the bacon with a slotted spoon to paper towels to drain, reserving 1 teaspoon of the fat from the saucepan.
Add the onion, celery and green pepper to the saucepan. Saute over medium-high heat until the onion is golden, about 5 minutes. Add the water, potatoes, salt, pepper, basil and bay leaf. Bring to boiling. Lower the heat and simmer for 10 to 15 minutes or until the potatoes are tender.
Stir in the milk and corn. Cook for 5 minutes or until the soup is heated through. Stir in the cheese until melted. Remove the bay leaf.
Ladle the chowder into so up cups. Sprinkle each serving with crisp bacon, and chopped parsley, if you want.
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