Autumn Chowder Recipe

Autumn Chowder Recipe photo by Taste of Home

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"When the weather gets chilly, we enjoy 'comfort foods' like this hearty chowder," says Sheena Hoffman of North Vancouver, British Columbia. "It's easy to prepare, and the aroma of it as it simmers makes my mouth water."
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Autumn Chowder Recipe

Prep: 10 min. Cook: 35 min.

Yield: 2 Servings

10 35 45

Ingredients

2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

Directions

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Autumn Chowder in Country Woman November/December 2002, p37