Wednesday, March 24, 2010
One thing I'm always on the lookout for is a recipe that's inexpensive, quick, makes enough for leftovers. and still tastes GOOD as leftovers. These types of recipes seem to be difficult for me to find for a few reasons, mostly because with 4 kids in the house, a recipe has to make a lot for there to be leftovers (which can cut into the inexpensive requirement) but also because I'm not too crazy about the way a lot of foods taste reheated. Soups, however, fit the bill nicely, and I tend to make them year round (central a/c is wonderful if you're a soup lover in the middle of the FL summer!).
Corn Chowder is a recipe I grew up on, it's a bit of a New England staple I suppose, great on a cold night or even on cooler summer nights when the local corn harvest is readily available. My Mom made this frequently, probably for many of the reasons I do, and I've never grown tired of it. There are a lot of "fancier" recipes out there for corn chowder, but to me this simple version stands up to all of them and is still my favorite.
6-8 slices of bacon, cooked crisp and crumbled
2 Tbs butter
1 medium onion, chopped
2 cans creamed corn (or 2 packages frozen)
1 bag frozen corn (not creamed)
4-5 large potatoes, cubed and boiled in salted water til tender
2 cups half and half
1/2 tsp onion salt
1 tsp sugar
salt and pepper to taste
chopped green onions (optional)
In a large, heavy pan (I use a 6 qt) cook bacon until crisp. Drain on paper towels, and crumble when cool. Set aside.
Drain off some bacon grease, leaving enough to coat the bottom of the pan. Reduce heat to medium if you cooked the bacon at a higher temp, and add butter. When butter is melted add chopped onions and cook until soft. Add frozen corn and saute until heated through. Add in creamed corn and potatoes, mix well. Stir in half and half, sugar, crumbled bacon (reserving some for garnish if you like) and onion salt, stirring until heated through. Add milk to desired consistency (this should be a bit on the thin side) and salt and pepper to taste. Heat through but do not allow to boil. Let stand covered for at least 10 minutes and up to 30 minutes (this allows the flavors to develop a bit more). Garnish with green onions and remaining bacon when serving if desired.