It's time for Barefoot Bloggers. The first Ina recipe for October is Cheddar Corn Chowder, picked for us to try by Jill of My Next Life, thank you Jill!
I made a few modifications to the original recipe, mainly leaving out the bacon and swapping chicken stock out for vegetable stock to make a meat-free version of the soup. Also after the potatoes had cooked I used a potato masher and smooshed down into the soup pot a few times to add some thickness to the soup. Everything turned out perfectly and was a great dinner that even my picky husband enjoyed -- although he really missed the bacon! This was such a creamy and delicious chowder, just perfect for a chilly fall night.
12 comments:
Whew! I got in.
That bookmark thingy keeps covering up the comment link. Naughty bookmark thingy!
Great changes to lighten up the soup - maybe your hubby can fry up a weekly batch of bacon bits and store them in the fridge for sprinkling!
No bacon?!?!
This looks great, even if it doesn't have any bacon.
Yum! Looks great! So glad you're back.
I used my emulsion blender b/f adding the corn, great and smooth. I would have missed the bacon and I dont love bacon.
I love corn chowder. Yours looks fantastic!
I'm glad you enjoyed the soup! Thanks for cooking with me this week,
Nice idea for converting to veggie! Looks great.
I love bacon so there was no way I was leaving it out. But great job making it vegetarian. Yours looks so smooth and creamy I could lick my monitor!
Yum! Perfect for now when the weather is turning cold.
Looks like a delicious soup and I like how you lightened it up too.
Wow! Looks awesome! I like the corn chowder.
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That looks great! I love corn chowder.
Nice post!
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