I have a cold & Soup {recipe}

ByNicole
I have a cold.  Bummer right?  Monday night when it was still 70 degrees outside (before the cold front blew in) I had the start of the cold, therefore I was cold :).  It wasn’t cold outside, just I was cold.

When I went digging through the fridge & cabinets looking for something for dinner, I decided I wanted soup.  That’s the best thing for a cold, right?  Yup, that’s what I thought!

I remembered I had this PW recipe sitting in my drafts for Corn & Cheese Chowder.  I decided that’s soooo what I wanted, but I had to improvise a little, so here’s my version that is adapted from hers! (adapted via this PW recipe)

Ingredients
  • Extra virgin Olive Oil
  • 1 whole onion, chopped
  • 4 slices bacon, cut into pieces
  • 3 whole bell peppers, finely diced (red, yellow, orange)
  • 1 bag frozen corn
  • 3 large tablespoons all-purpose flour
  • 3 cups chicken stock or broth
  • 2 cups 2% milk
  • 1 8oz bag of 4 Cheese Mexican Blend cheese (about 2 cups)
  • Salt and freshly ground black pepper

Directions

In a large pot add a couple turns around the pan of Extra Virgin Olive Oil. Add the onion and peppers and cook for a couple of minutes. Add the bacon and cook for a couple of minutes. Finally, add the corn and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the milk, and then cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheese. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into bowls and serve immediately.

I can sure tell you it hit the spot!  It was mighty tasty too!

linking up with: Showcase your Talent Thursday, Full Plate Thursday, Foodie Friend‘s Friday,

Corn & Cheese Chowder with Bacon

by Nicole
Keywords: stove top entree cheese corn bacon American fall winter
Ingredients
  • Extra virgin Olive Oil
  • 1 whole onion, chopped
  • 4 slices bacon, cut into pieces
  • 3 whole bell peppers, finely diced (red, yellow, orange)
  • 1 bag frozen corn
  • 3 large tablespoons all-purpose flour
  • 3 cups chicken stock or broth
  • 2 cups 2% milk
  • 1 8oz bag of 4 Cheese Mexican Blend cheese (about 2 cups)
  • Salt and freshly ground black pepper
Instructions
In a large pot add a couple turns around the pan of Extra Virgin Olive Oil. Add the onion and peppers and cook for a couple of minutes. Add the bacon and cook for a couple of minutes. Finally, add the corn and cook for a minute.
Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the milk, and then cover and allow to simmer and thicken for 15 minutes or so.
Stir in the cheese. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into bowls and serve immediately.
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8 Comments

  3. Now, if only I liked corn… lol (I know, weird, right? I like it on the cob, with salt & butter, but otherwise I HATE corn!!)

    Hope you're feeling better soon!!

    Reply

  7. Hi Nicole,
    Your soup looks delicious we will just love it. Have a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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