This is my Grandma Shirley's corn chowder soup recipe. This is easily my favourite soup that my grandma makes. I like to make this soup when I have left over ham.Ingredients:
- 8 slices bacon
- medium onion
- 5 medium potatoes, cubed
- water
- 2 14 oz cans cream corn
- 4 - 5 cups milk
- 1 tbsp cornstarch
1. Cube raw bacon and fry. |
2. Chop onion. Take bacon out of pan and put on paper towel to remove excess fat. Saute the onion in the bacon dripping left in the pan. |
3. Add cubed potatoes to the onion. Cover with water. Put the lid on the pan and simmer slowly until potatoes are tender. |
4. Pour the mixture into a slow cooker. Add the cream corn. Add milk until the consistency is soupy and almost makes the slow cooker full. Add the bacon. |
5. Stir the soup before putting on the lid and cooking on low for several hours. |
6. To thicken the soup, take some of the liquid out and stir in cornstarch. Add the cornstarch liquid back into the soup. Stir and continue to heat. |
NOTES:
Instead of bacon I sometimes cube leftover ham. I probably use 1 to 2 cups of ham. Sometimes I even still add the bacon! |
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