It was a wintery, corn chowdery kind of night.
First thing this morning, I looked out the window at a snowy ground and an ice-gray sky and thought to myself...it's going to be a corn chowder night. And so it was. Toward mid-afternoon I gathered my ingredients together, hauled out the big kettle (yep, there's only two of us, so we'll be eating corn chowder for awhile), and started peeling potatoes. Well, shoot, I may as well just give you the recipe! Here it is, my dear friends. Make a kettle for yourself and enjoy... Oh, by the way, Cecil did the spoon-standing-in-the-middle-of-the-bowl test, and it passed with flying colors. This is a THICK, hearty soup, great with a slice of your favorite bread and a small side salad.
2 tablespoons butter
1 chopped onion
1 (32-ounce) carton of chicken broth
4 potatoes peeled and cubed
1 (16 ounce) bag of frozen corn
2 (2.5 ounce) packages country style gravy mix
2 cups of milk
1 cup shredded cheddar cheese
1 package (3 oz. bag) REAL Bacon (shredded)
In large kettle, saute butter and onion on medium heat till tender, about five minutes. Add chicken broth to mixture and bring to a boil. Add potatoes and cook over medium heat for about 20 minutes or until potatoes are semi-tender. In separate bowl, whisk gravy packets and two cups of milk, then add mixture to the kettle along with the frozen corn, cheese, and bacon. Bring to a slow boil then simmer over low heat till thick and tender, giving cheese time to melt. Serves...a LOT!!!