I saw a squirrel this morning on my way to work. (I just had to shout "squirrel" to my kids out of the blue...we love UP!:)) It was just sitting on a post basking in the sun. Made me all giddy inside...I'm hoping that's a good sign that spring is right around the corner!
BUT...before spring gets here, and all you want to make is sandwiches, salads, wraps & quesadillas (anyone? anyone else??) you've got to give this chowder a try. It's one of my favorite soups...it is so creamy you'd never know it is made with skim milk! And it has potatoes & bacon in it...pretty much perfection right there!
(You may recognize this recipe...it is one I shared over at Or So She Says last November...I needed it here as well!!!:))
(You may recognize this recipe...it is one I shared over at Or So She Says last November...I needed it here as well!!!:))
Creamy Corn Chowder
4 tablespoons butter
1/2 cup flour
2 cups water
5 cups milk (I use skim...still creamy!)
4 large red potatoes, diced into bite size pieces
1 large onion, diced
4 garlic cloves, pressed or minced
1 package (16 oz.) frozen sweet corn kernels
Tabasco sauce
salt and pepper
Cook the bacon until crisp and then transfer to a paper towel lined plate to cool.
Melt butter in a large stock pot or sauce pan. Add the flour and stir until it starts forming little balls of dough. Slowly add the water while whisking. Whisk until there are no clumps.
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