September 2001

RECIPE OF THE

MONTH

Potato & Corn Chowder

from Debbie S.

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Makes:	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Butter/Margarine	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
White onion; chopped	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Corn; frozen or fresh	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Chicken broth	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Potato; peeled and diced	1 large	2 large	3 large	4 large	5 large	6 large
Salt	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.
Ground pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1 1/4 t.	1 1/2 t.
Bacon slices; cooked crisp	3	6	9	12	15	18

Assembly Directions:

In a soup pot, heat the butter/margarine. Cook the onions in the butter until golden. Add the corn, chicken broth, diced potato, salt and pepper. Simmer covered until the potato is tender, about 15-20 minutes. Puree. Put the pureed soup back into the pot. Chop the cooked bacon. Stir bacon into chowder.

Freezing and Cooking Directions:

Chowder may be eaten now or cooled completely and frozen in freezer bags or rigid freezer containers.

To serve:

Thaw completely and either heat it up in the microwave or on the stove.

Debbie's Comments:

I hope that you enjoy this hearty soup. It is low in fat and extremely easy to fix. I love to serve this with fresh baked bread and a tossed salad with raspberry balsamic vinegar. Enjoy!

Nanci’s Comments:

I used my food processor to puree the soup by spooning out the corn and potatoes with a slotted spoon and leaving the broth/liquid in the soup pot.

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

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