Janine's Autumn Chowder

Our niece *loves* this chowder!

Even on a hot day she has been known to request it!

And, once I tried it, I understood.

Really, I did! :)

I still prefer it in the Fall/Winter.

Something about it says that to me.

Maybe it's in its name? ;-)

It's what I served for supper one night last week.

(Actually two nights, since I made double).

One recipe serves 4 to 5 generously.

Another great thing about this chowder

is that it can be whipped up at nearly a moment's notice.

Thought to pot to table in under an hour.

How's that for a home-cooked meal?

Biscuits on the side would be nice,

but, this chowder delivers nicely

in the fill-you-up department.

Bonus!

Since I gleaned this recipe from my sister,

I've named it after her.

I don't know where it originally came from ~

If you do, please do tell so I can give

credit where credit is due.

And, it is due, believe me!  

~ Janine's Autumn Chowder ~

1 cup onion, diced

Olive oil for frying

3 cups new potatoes with skins on, diced

1 1/2 cup carrots, sliced

2 cups chicken stock ~
homemade, of course!  :)

3 cups frozen corn

1/2 tsp freshly ground pepper

1 1/2 tsp sea salt (omit if using stock from a cube)

3 cups shredded cheddar cheese

3 cups milk

1/4 cup flour

8 slices of bacon, fried crisply for a topping.

Fry onion in oil in soup pot.

Add stock, potatoes and carrots.

Bring to a boil, reduce heat, and simmer

about 20 minutes until vegetables are tender.

Stir in milk, corn, pepper and salt.

Heat to simmer.  Do not boil.

Mix cheese and flour together in a bowl until cheese is coated.

Add to pot, stirring constantly.  

Stir until cheese is melted and soup is thickened.

Serve with crumbled bacon.  Y.U.M!

Enjoy!

With Love,

Camille