As summer comes to a close and the weather gets cooler, I start thinking of all the foods I only cook in the fall and winter. Soup is always at the top of that list.
Truth; I actually start thinking about making soup when it’s sort of, kind of, maybe looks like it could possibly be cold at some point in the future.
Soup is an interesting topic of discussion at our house.
I love soup and would make it and eat it every day. My husband, on the other hand, loves my soup but he says “soup is NOT a meal. Soup GOES with a meal.” When I make soup for dinner it’s usually accompanied by something else like a salad for me and a sandwich for my husband.
When there is soup leftover (and my husband is at work), I eat it on the couch with a blanket on my lap. And, there is NO salad or sandwich on the side. Just me and my bowl of soup. Bliss.
Whether it’s going to be eaten alone or with a sandwich, Potato and Corn Chowder is one of the most requested soups at our house. It’s like a big bowl of warm comfort on a cold day.
This recipe has been “cleaned up” a little. When I first starting making this soup I wasn’t reading labels. I wasn’t watching what my family ate and concerned about where the ingredients came from. This is not a perfectly “clean” recipe. But, it is “cleaned up” considerably compared to the original recipe.
Potato and Corn Chowder*
- 1/2 cup each chopped onion, celery, and green pepper
- 1/3 stick of grass-fed butter
- 2 cans organic, non-GMO cream of mushroom soup. Like this one.
- 2 cans non-GMO creamed corn. (Just do your best here. It’s very difficult to find creamed corn that’s clean or organic)
- 2 cans non-GMO diced potatoes. Drained. (Del Monte has started selling non-GMO veggies in the regular supermarkets. Yeah!)
- 1 pint grass-fed half and half
- 1/2 pound bacon cooked and crumbled. Try to find bacon that’s clean, uncured, no sugar and no nitrates added. Something like this. Trust me, it’s still yummy. It’s just better for you.
- 1/8 tsp. salt and pepper
While the bacon is cooking, in a 4 Qt. stock pot, saute the onion, celery and green pepper in butter. Once they are soft and onions are translucent, add all the veggies and half and half. Simmer for at least 20 minutes. Stir occasionally. Add crumbled bacon and salt and pepper to taste.
My husband and my 10-year-old love this Potato and Corn Chowder. It’s also one of my “go-to” meals when I need to take a meal to a friend.
Although I’ve been asked several times, I never give out the recipe. I’m afraid if I tell my friends how easy it is to make, when it comes time for a favor, they might actually want me to shovel snow or watch their kids. They won’t need me for soup anymore.
So, if anyone asks, feel free to tell them this is your great-grandma’s secret recipe brought over from the old country. It will be our little secret.
Go out on a limb and check out one of my other articles that has absolutely nothing to do with food. This one here is pretty good.
*This post does contain an affiliate link or two. These affiliate links keep me from having to use those annoying ads we all hate. Ugh!! I don’t recommend anything I don’t like or use myself. If you click on a link I may receive some compensation. Not a ton, but a little. Thanks for your support.