Corn Chowder

Is there anything better than curling up on a chilly winter’s night, all rugged up with a steaming hot bowl of soup and some crusty bread. I know a lot of people have a roast on Sundays and while I do love a good roast, sometimes I think I prefer a good soup. It takes me back to my childhood where we would get home fairly late on a Sunday afternoon after being at the farm all weekend and my parents would pull together a soup as a quick and easy dinner. My favourites back then were pumpkin soup and french onion soup, both served with a big pile of buttered toast cut into triangles, placed in the middle of the table for us to fight over who got the last piece.

I haven’t cooked a lot of soups since I moved out of home a few years back. A pumpkin one here or there and maybe a couple french onion attempts but nothing more than that. I think that’s all changed now though, after I made this soup for dinner last Sunday night.
Corn Chowder 2

This is a thick, hearty, vegie filled soup that really satisfies. Oh and don’t forget the bacon! Everything is better with bacon. The other great thing about this recipe is that it’s so easy. It’s actually a bit of a cheat recipe. Something you could easily throw together for a quick dinner. The cheat…. the cream of chicken canned soup. It becomes the base, which you then extend with milk and embellish with the corn and other vegies…. oh and the bacon.

But shh… no one will ever guess that you “cheated”.

To start, just melt a little butter and saute the onions, bacon, potatoes and carrots. Don’t worry if you get a little stickyness on the bottom of the pan, it just adds to the flavour.

DSC_0233Add the corn (including the liquid from the can of corn. This helps give it more corn flavour) and water and bring it to the boil. Let it simmer with the lid on for about 10 minutes.

DSC_0235Now here comes the secret bit… shhh…. add the canned soup and the milk and then let it just bubble away until the vegies are soft and the soup is nice and hot. Probably about 15 minutes or so, depending on the size of your vegies.

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And when it’s finished. Grab out the nice crusty bread (this was a homemade parmesan bread, which just added to the homeliness of this meal) and serve, nice and hot with a sprinkle of parsley on top. 
 Corn Chowder 4

Corn Chowder

Serves 4-6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
From book Hatton Vale State School Recipe Book
A hearty, creamy soup full of vegies and perfect with a piece of crusty bread.

Ingredients

  • 1 tablespoon Butter
  • 200g Bacon (Diced)
  • 1 Large Onion (finely chopped)
  • 4 Medium Potatoes (peeled and diced)
  • 2 Carrots (peeled and sliced)
  • 440g Can cream of chicken soup
  • 1 Soup can Milk
  • 440g Can Corn kernels
  • 1 cup Water
  • Salt and Pepper
  • Parsley

Directions

Melt butter in large saucepan and add chopped onion, bacon, potatoes and carrots. Fry gently for 5 minutes. Add water and corn, including liquid from the can. Bring the mixture to the boil. Cover and simmer for 10 minutes. Add soup and milk and season with salt and pepper. Cook until vegetables have softened and soup heated through. Serve with a little chopped parsley sprinkled on top.

Corn Chowder 3

 

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