Smiling scarecrows, bright orange pumpkins and hayrides on crisp afternoons...October has finally arrived! We're welcoming these cooler days with a big pot of soup simmering on the stove. Like you, love serving up warm & hearty goodness for dinner, and sometimes lunch too!
We had a hard time choosing a favorite soup to share (there are just too many good ones) so, we asked our online friends to help us out by choosing their favorite.
The votes are in and the winner is...Corn & Potato Chowder!
This warm & hearty recipe comes from our book Taste of Autumn and was originally submitted by Phyl Broich-Wessling of Garner, Iowa. Thanks again, Phyl...this recipe is a keeper.
Corn & Potato Chowder
1 T. butter
3 to 4 slices bacon
1 c. onion, chopped
3/4 c. green pepper, chopped
1 T. garlic, minced
2 T. all-purpose flour
4 to 5 c. chicken broth
5 c. redskin potatoes, peeled and finely chopped
2 c. carrots, chopped
2 c. corn
1 c. heavy cream
1 t. fresh thyme or dill, chopped
2 T. fresh parsley, chopped
1/8 t. salt
1/8 t. pepper
Melt butter in a stockpot; add bacon and cook until crisp. Remove bacon and set aside; reserve 1/4 cup drippings and return to stockpot. Add onions and peppers and heat until tender; stir in garlic and heat one minute longer. Remove from heat and sprinkle in flour; blend well. Gradually stir in 4 cups broth; add more as needed to reach desired consistency. Stir in potatoes and carrots. Return stockpot to heat and simmer, covered, until vegetables are tender. Add corn, salt and pepper; cover and simmer 10 minutes longer. Stir in cream, herbs and reserved bacon; simmer 2 minutes. Makes 6 to 8 servings.
We hope you'll all enjoy a big bubbly pot of goodness with family & friends this month...thanks again for voting!