Sunday, September 11, 2016

Corn Chowder, September 10, 2016

It's not exactly soup weather in Colorado yet, but with my wife recovering from surgery, it seemed like a good, nurturing thing to have for supper. I made a pot of corn chowder, with some rolls from the grocery's bakery and raspberry-flavored peaches Pie and Bubbles left behind when they moved out of our house. I'd always avoided the flavored peaches at the store, but they weren't bad. The corn chowder wasn't the best corn chowder I've made, but it was pretty good.

Corn Chowder 
1 tbsp. olive oil
1 large stalk celery, finely diced
1/4 green pepper, finely diced
32 oz. chicken broth (I used fat-free, lower sodium)
2 c. milk (I used 1%)
1 bay leaf
1 can corn (do not drain)
Chopped scallions & crisp bacon crumbles (veggie bacon strips work nicely) to garnish

Sauté the vegetables in the oil until softened. Add broth, milk, bay leaf, & corn. Simmer about half an hour. Garnish with scallions & bacon. Serves 6-8.

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