Everyday Mom's Meals: Fall in a Bowl
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Friday, October 23, 2015

Fall in a Bowl

We have been having some beautiful Indian Summer weather here in northern Indiana this week. For those who have never experienced this seasonal phenomenon, it's the streak of warm, sunny, summer like days you have right after a cold spell...and right before the chill sets in for good. We're talking warm days where you have to dig back out the capris and flip flops you just put away. It's been gorgeous, but we are all holding our breath, knowing it won't last.

The only downside to this warm spell is when you've planned traditionally fall meals to warm your family up, and they are already warm enough the AC is running. Oh well, they are still yummy and perfect to 1. save for those upcoming cold days and 2. share with those who are actually enjoying autumn like temp.

How about a soup you have to chew? Okay, probably not the most appetizing description, but when I think of chowder, that's the first thought that enters my mind. It's a soup with big chunks of veggies or meat, even bigger than a stew, covered in a rich, flavorful broth. Y-U-M!

This one happens to look like autumn in a bowl too. Those vibrant orange and yellow colors of the season, in a delicious meal that you can easily make after a long, busy day. Plus, it has bacon, and that just makes everything better.

If you're having some Indian Summer weather in your neck of the woods, maybe this wouldn't be supper tonight, but I guarantee if you jot it down or print it out, there will be a day very soon you're so happy you have it! 

Autumn Chowder
5 large carrots, sliced
1 medium white onion, minced
3 cloves garlic, minced
6-7 Yukon Gold potatoes, cubed
6 slices bacon, chopped
2 TBS butter
1 (32 oz.) box chicken broth
1 (14 oz.) can chicken broth
2 c. milk
1 TBS dried parsley, extra for garnish
3 c. shredded sharp cheddar cheese
2 TBS cornstarch
2 c. frozen corn
Salt and Pepper to taste

In a large stock  pot, cook bacon until crisp. Remove with slotted spoon to paper towel. Reserve some for garnish. Add butter to pot. Saute onion, garlic, carrots and potatoes for about 5-7 minutes until onions are soft. Add chicken broth. Stir well. Cover. Bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes and carrots are fork tender. Add corn, milk, bacon and parsley. Stir well. Cook on low for about 5 minutes until heated through. In a bowl, combine cheese and cornstarch. Add to soup, stirring constantly. Increase heat to medium and stir until cheese melts. Reduce to low and cook until slightly thickened, about 5 minutes. Garnish with extra bacon and parsley.









Inspired by Thriving Home
Shared at Weekend Potluck

4 comments:

Lita said...

This sounds absolutely delish! It is supposed to be in the 70s tomorrow. That is ideal soup weather to me. It won't get really cold here until January and then only for a few days, so I just imagine it is cold outside! I may even have to turn on the AC. LOL!!! Thanks for sharing.

Wishes for tasty dishes,
Linda

Marsha Baker said...

Awesome and wonderful sounding chowder. Perfect for fall. Thanks for sharing with us at Weekend Potluck. I'll be on the road on Friday so wanted to tell you now I chose this one as my favorite from last week's party. Keep on keeping on...and enjoy the fall.

Nena said...

Can this soup be frozen? Didn't know how the cheese and milk might stand up after being frozen.

Krista said...

Hi Nena!

Yes, it can. I freeze it and simply reheat stove top, stirring to make sour it combines again after separating a little.