Sunday, November 7, 2010

Working Mom's Recipe of the Week

Corn Chowder Soup
Servings = 6
Time = 40 min

1/4 lb thick cut bacon
1 T olive oil
1 small onion, chopped
2 c potato, cubed
2 cans creamed corn
1 large can stewed tomatoes
2 c water
1 T sugar
1 1/2 t salt
1/2 t black pepper
1 c milk

Fry bacon until crispy and set on a paper towel to cool. Meanwhile, in a large pot saute onion in olive oil until soft. Add onion, potato, corn, tomato, water, sugar, salt and pepper to pot. Slowly bring to boil, stirring occasionally. Reduce heat and simmer, covered, until potatoes are fork tender. Remove from heat. Stir in milk. Break bacon into bite size pieces and add to soup.

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