Soup Season

Just about the time we end birthday season around here (five kids in seven weeks), we round the corner into soup season. The leaves are starting to fall, too early in my opinion, and we get the call that our half of a beef is ready at the butcher.

I pulled out a gem of a recipe book last week, the absolute best engagement gift ever. My grandmother put together a list of family favorites and hand copied all of the recipes into a book for me. I have used it over and over the last thirteen years. It was a rainy day and I was looking for something warm and easy for lunch but more special than the standard grilled cheese. I came across one of my favorites that she makes, Corn Chowder. It was perfect for a mid-week lunch. It's easy to make and is fast, too.

Corn Chowder (serves 5 well but I like to double it for my 7 and have a few servings leftover)
Cost per serving: $1- $1.50

Ingredients:

1/2lb bacon, diced 3 1/2 - 4 cups potatoes diced up

1/2 cup chopped onion 1/8 tsp salt

1/2 cup chopped celery 1/8 tsp pepper

2 Tblsp flour snipped parsley (optional)

4 cups milk paprika (optional)

2 cans creamed corn shredded cheese (optional)

In a large saucepan fry bacon until crisp. Remove bacon(set aside) and all but 3 tblsp of drippings from the pan. Add onion, celery and potatoes to drippings and cook until the onion and celery are tender. The potatoes will finish as you go. Remove pan from heat and add flour. Blend flour in and add milk. Heat to boiling and boil for one minute. Stir in corn and seasoning. Heat through. Stir in bacon. Serve and garnish each bowl with snipped parsley and paprika or shredded cheese.

This soup is so good with a dense bread or baguette. Let me know if you try it. Enjoy!!!