Corn Chowder

I got this recipe from Judy, my mother-in-law, and I think she got it from ABC 4. I've made a few adjustments to fit my family, but it is still one of our favorite meals.

What's this you ask? My boys, especially Ty, cannot handle even the smallest piece of onion or celery. So I put them in my food processor and make them unrecognizable. Still giving us the flavor and veggies, but too small for Ty and Jordo to know they're there.

Careful though. Chopping onions this finely causes a lot of tear-producing juices.

Here's the veggie mush added into my pot where I was crisping my chopped bacon. Here's another of my switch-ups: I don't like cooking bacon. I feel like that is all I can smell on me and in my house for days after. So I use the pre-cooked, microwaveable bacon and add 1-2 tablespoons of vegetable oil for the base.

Yet another weird picture. I've cracked a blender before putting the hot soup so I pre-heat my blender with warm water so there isn't the hot-cold shock.

Blend some of the soup to thicken it up. The recipe calls for 1 1/2 cups, but I like to do a lot more. Just go until you like the consistency.

And here is dinner. Served with this easy to make fresh baked bread, it was just what this cold spring day needed.

Corn Chowder

4 slices of bacon, chopped

4 T flour

1 sm onion-diced

2 celery stalks- chopped

6 cups corn kernels

4 1/2 cups milk

2 cups chicken broth

2 medium potatoes, peeled and diced

1 T butter (I don't use this)

salt and pepper to taste

Cook bacon over low-heat til crispy. Add onions and celery, cook til tender. Add flour and stir til smooth. Add milk, broth, corn, potatoes, salt and pepper. Cook, covered over medium heat until potatoes are fork tender. Puree 1 1/2 cups of soup in a blender and then add back into the soup. Add butter and stir til melted. Garnish with scallions if you'd like.