- 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
- 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.
Reviews for Autumn Chowder
Sort By :
"for those who don't want 2 portion servings go to recipies for cooking for a crowd since you eat a lot. This is a great recipe"
"This chowder was so delicious. It was a chilly, rainy day and it really hit the spot. Even the two year old went back for seconds!"
"This is delicious and definitely a hearty soup which is welcome at this time of year.And for those of you who take issue with the serving for 2, it is very easy to just double or triple the recipe to make as much as you desire! It's often very difficult to find a recipe that works for just 2 since you can't always use 1/2 a can of soup or something similar."
"I agree with jillknit. I'm always looking for recipes for which we don't have days of left overs."
"Sorry to see brianj58 comment. There are many of us out here that have raised our families and no longer need to make large quantites. This recipe works perfectly for my husband and me. Thanks for taking the time to adapt some recipes into smaller portions."