Soup's On

This is one soup that I use when I'm short on time and want something to warm me from head to toe. It's very versatile too in that you can add bacon like the recipe calls for, and/or precooked sausage, precooked chicken...whatever you have on hand.

Again, I like some crusty bread to go alongside of it, be that buttered toast or garlic bread.

Potato Corn Chowder

2 cans cream of Potato Soup
1 c. milk
1 c. water
6 strips of bacon
2 c. sweet corn
1 teaspoon dried chives (or basil)
salt and pepper to taste

DIRECTIONS:

1. Gently whisk potato soup, water and milk together in a saucepan, then add corn and seasonings and slowly bring to a simmer over medium low heat.
2. Meanwhile, cook bacon, drain fat and then chop it up. (You can add this right away or save as a garnish for on top.)
3. Soup should be hot and ready to serve in about 15 minutes.

***Makes 6 generous servings.


OR...

if you're not a fan of prepared canned soup, here's an alternate recipe that's also very good.

6 slices bacon
chopped onion, if desired
2 medium potatoes, pared and diced (1 1/2 c.)
1/2 c. water
1 pt. frozen corn (or 16 oz. can of cream style corn)
2 c. milk
1 tsp. salt
dash of pepper

DIRECTIONS:

1. In large saucepan cook bacon until crisp. Remove, crumble and set aside.
2. Reserve 2 tsp. bacon drippings in saucepan, discard remainder. Add onion to pan and cook until lightly browned.
3. Add diced potatoes and water; cook over medium heat until potatoes are tender, about 10-15 minutes.
4. Add corn, milk, salt and pepper; heat throughout but do not boil.
5. Top with bacon.

***Yields 4 servings.
(Recipe from MEALS AND MEMORIES--LMHS)