Recent Comments

From Talk

BUNDT PAN - Best one to buy???

I actually like the ones I've purchased from Walmart for about $10.97. They come in different colors, depending upon the seasons/holidays, and they are light in weight, which I like, and they do a good job in baking bundt cakes. The last time I checked them out at the store, they came in a pretty pumpkin color, as one of several colors. Sometimes the less expensives items are just as good as the pricey ones. I've given these colorful bundt pans to my daughters as gifts, and my daughters all seem to like them as much as I do.

DomesticGoddess at 12:30AM on 11/22/11

From Talk

Just Like Mom Used To Make...

My mother was a pretty good cook, as she always made "the best" oven roasted chicken, baked ham, Goulash, Milk Gravy (or) Hamburger Gravy (which we ate this over mashed potatoes) plus she made "the best" stuffing, bread pudding, pies, home-baked breads, potato bread, potato rolls, and caramel nut rolls (which she actually made those rolls using yams, but no one ever suspected that yams was the main ingredient in the caramel nut rolls). But when it came to cooking a beef roast, and making hamburgers, her roasts were always dried and over cooked, as were the hamburgers, but since we were brought up not to ever complain about what was made, and to eat everything on our plates, I don't think our mother ever knew her roasts and burgers were dried out and over cooked.
The only other thing my mother made which I really detested eating was...hamburgers which she sometimes added an egg and crushed saltine crakers, but I think she did this to "stretch the meal", so to speak. Thank heavens for catsup!

DomesticGoddess at 6:07PM on 12/28/08

From Talk

It's time for soup

This is my "favorite" soup!


Creamy Butternut Squash Soup

Prep Time: 25 minutes
Cook Time: 38 minutes
Ready In: 63 minutes
Yields: 6-8 servings

6 Tbsp. chopped onion
4 Tbsp. butter
2 lbs. (6 c.) peeled and cubed butternut squash (1/2" to 3/4" cubes)
3 c. water
4 cubes chicken bouillon
1/2 tsp. ground marjoram
1/4 tsp. ground white pepper
1/8 tsp. ground cayenne red pepper, (or) curry powder
1 (8 oz.) package cream cheese
Oyster crackers (for garnishing soup, optional)

In a large saucepan, saute onions in butter until tender (for about 2 minutes).
Add squash, water, bouillon, marjoram, white pepper, and cayenne red pepper.
Bring to boil; lower heat a bit, cover, and simmer for 23 minutes;
stirring occasionally.

Puree squash and cream cheese in a blender or food processor,
in batches until smooth. Return to saucepan, and heat through,
but DO NOT BOIL. Garnish bowls of soup with the oyster crackers.
Enjoy!!

Note: "DO NOT add salt to this recipe".
Also, I substitute (4 slightly heaping teaspoonfuls of chicken granules)
for the bouillon cubes. I have prepared this soup several times,
once adding cayenne red pepper, and once adding the ground curry powder,
both soups tasted great. If you enjoy the taste of curry,
you will definitely enjoy this soup.

DomesticGoddess at 2:32PM on 09/14/08

From Talk

It's time for soup

Cauliflower-Cheese Soup

3 cups fresh cauliflower florets
2 tablespoons butter
1/4 cup finely chopped onion
1/2 cup shredded carrots
1/4 cup water
2 (10-3/4 ounce) cans Campbell's Cream of Potato Soup
2 cups milk
1 cup (or more) of canned whole kernel corn, drained
1 cup (4 ounces) shredded extra sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon white pepper

In a glass casserole baking dish, add the cauliflower florets,
along with 5 tablespoons of water, and 1/4 teaspoon of salt.

Cover dish, and microwave for about 5 minutes, (to 5 mins. 30 sec.)
until cauilfower is somewhat tender, but not over cooked.

Drain water from casserole dish, but let set aside (covered)
until ready to add towards the end of cooking the soup.

In a large saucepan, saute the onions in butter for 2 minutes.
Add the carrots and water. Bring to a boil, then lower heat
to a medium-low temperature, and cook the carrots for about 6 mins.,
until carrots are tender (the water will evaporate from the carrots).

Add both cans of the potato soup, and gradually stir in the 2 cups of milk.
Add the corn; heat soup somewhat, (but DO NOT BOIL) then add the
shredded cheeses. Stir until the cheese has melted, then add the cooked cauliflower and pepper. Keep soup warm over low heat, until ready to serve.

Yield: Makes 5-6 servings.

Note: When cooking the cauliflower florets in the microwave,
mine were cooked in an 800 (or) 900 watt oven.

Creamy Cauliflower Cheddar Cheese Soup

1 large head cauliflower, cut into florets (1-1/4 lbs.)
4 cups water
1/2 cup diced onion
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
2 cups half and half cream
1/2 teaspoon Worcestershire sauce
3/4 teaspoon salt
2 cups (8 oz.) shredded sharp cheddar cheese, divided
... ... ... ... ... ... ...
Soup Garnishings:
oyster crackers
seasoned croutons
Pepperidge Farms Gold Fish Crackers


In an extra large size saucepan (3-quart size) add cauliflower florets.
Add the 4 cups of water. Bring to a boil, cover with a lid, then reduce
heat to a low simmer, and cook for 15 minutes.

Drain cauliflower water from saucepan, but reserving the water.
Set cauliflower and cauliflower water aside, separately.

In the same 3-quart saucepan, add the butter.
Sauté onion in butter (for about 4 minutes).
Stir in flour, cook and stir continuously for about 30 seconds,
then add the chicken broth, and continue to cook and stir for 2 minutes more.

Add 1 cup of the cauliflower water to the saucepan, along with the salt,
cream, and Worcestershire sauce. Stir in 1 cup of the shredded cheese.
After the cheese has melted, add the cooked cauliflower florets.

In a food processor or blender, puree the cauliflower/soup
(in several batches) on low, for just a few seconds.
Add the pureed soup to another extra large size saucepan or Dutch oven.
Cook soup over low heat, until soup has heated through,
then add the remaining 1 cup of shredded cheese.
Stir until cheese has melted.
Serve soup in bowls garnished with either oyster crackers,
seasoned croutons, or gold fish crackers.
Yield: Makes about 8 servings.

Note: I served my soup with seasoned croutons, while my husband prefers to eat his with the oyster crackers. I think little ones would enjoy there's with the Pepperidge Farms Gold Fish Crackers. Also, I purchased my croutons from Aldi's, and bought the Chef's Cupboard "Caesar" flavored croutons, which I felt added more flavor to the soup.


DomesticGoddess at 2:27PM on 09/14/08

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From Talk

BUNDT PAN - Best one to buy???

I actually like the ones I've purchased from Walmart for about $10.97. They come in different colors, depending upon the seasons/holidays, and they are light in weight, which I like, and they do a good job in baking bundt cakes. The last time I checked them out at the store, they came in a pretty pumpkin color, as one of several colors. Sometimes the less expensives items are just as good as the pricey ones. I've given these colorful bundt pans to my daughters as gifts, and my daughters all seem to like them as much as I do.

DomesticGoddess at 12:30AM on 11/22/11

From Talk

Just Like Mom Used To Make...

My mother was a pretty good cook, as she always made "the best" oven roasted chicken, baked ham, Goulash, Milk Gravy (or) Hamburger Gravy (which we ate this over mashed potatoes) plus she made "the best" stuffing, bread pudding, pies, home-baked breads, potato bread, potato rolls, and caramel nut rolls (which she actually made those rolls using yams, but no one ever suspected that yams was the main ingredient in the caramel nut rolls). But when it came to cooking a beef roast, and making hamburgers, her roasts were always dried and over cooked, as were the hamburgers, but since we were brought up not to ever complain about what was made, and to eat everything on our plates, I don't think our mother ever knew her roasts and burgers were dried out and over cooked.
The only other thing my mother made which I really detested eating was...hamburgers which she sometimes added an egg and crushed saltine crakers, but I think she did this to "stretch the meal", so to speak. Thank heavens for catsup!

DomesticGoddess at 6:07PM on 12/28/08

From Talk

It's time for soup

This is my "favorite" soup!


Creamy Butternut Squash Soup

Prep Time: 25 minutes
Cook Time: 38 minutes
Ready In: 63 minutes
Yields: 6-8 servings

6 Tbsp. chopped onion
4 Tbsp. butter
2 lbs. (6 c.) peeled and cubed butternut squash (1/2" to 3/4" cubes)
3 c. water
4 cubes chicken bouillon
1/2 tsp. ground marjoram
1/4 tsp. ground white pepper
1/8 tsp. ground cayenne red pepper, (or) curry powder
1 (8 oz.) package cream cheese
Oyster crackers (for garnishing soup, optional)

In a large saucepan, saute onions in butter until tender (for about 2 minutes).
Add squash, water, bouillon, marjoram, white pepper, and cayenne red pepper.
Bring to boil; lower heat a bit, cover, and simmer for 23 minutes;
stirring occasionally.

Puree squash and cream cheese in a blender or food processor,
in batches until smooth. Return to saucepan, and heat through,
but DO NOT BOIL. Garnish bowls of soup with the oyster crackers.
Enjoy!!

Note: "DO NOT add salt to this recipe".
Also, I substitute (4 slightly heaping teaspoonfuls of chicken granules)
for the bouillon cubes. I have prepared this soup several times,
once adding cayenne red pepper, and once adding the ground curry powder,
both soups tasted great. If you enjoy the taste of curry,
you will definitely enjoy this soup.

DomesticGoddess at 2:32PM on 09/14/08

From Talk

It's time for soup

Cauliflower-Cheese Soup

3 cups fresh cauliflower florets
2 tablespoons butter
1/4 cup finely chopped onion
1/2 cup shredded carrots
1/4 cup water
2 (10-3/4 ounce) cans Campbell's Cream of Potato Soup
2 cups milk
1 cup (or more) of canned whole kernel corn, drained
1 cup (4 ounces) shredded extra sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon white pepper

In a glass casserole baking dish, add the cauliflower florets,
along with 5 tablespoons of water, and 1/4 teaspoon of salt.

Cover dish, and microwave for about 5 minutes, (to 5 mins. 30 sec.)
until cauilfower is somewhat tender, but not over cooked.

Drain water from casserole dish, but let set aside (covered)
until ready to add towards the end of cooking the soup.

In a large saucepan, saute the onions in butter for 2 minutes.
Add the carrots and water. Bring to a boil, then lower heat
to a medium-low temperature, and cook the carrots for about 6 mins.,
until carrots are tender (the water will evaporate from the carrots).

Add both cans of the potato soup, and gradually stir in the 2 cups of milk.
Add the corn; heat soup somewhat, (but DO NOT BOIL) then add the
shredded cheeses. Stir until the cheese has melted, then add the cooked cauliflower and pepper. Keep soup warm over low heat, until ready to serve.

Yield: Makes 5-6 servings.

Note: When cooking the cauliflower florets in the microwave,
mine were cooked in an 800 (or) 900 watt oven.

Creamy Cauliflower Cheddar Cheese Soup

1 large head cauliflower, cut into florets (1-1/4 lbs.)
4 cups water
1/2 cup diced onion
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
2 cups half and half cream
1/2 teaspoon Worcestershire sauce
3/4 teaspoon salt
2 cups (8 oz.) shredded sharp cheddar cheese, divided
... ... ... ... ... ... ...
Soup Garnishings:
oyster crackers
seasoned croutons
Pepperidge Farms Gold Fish Crackers


In an extra large size saucepan (3-quart size) add cauliflower florets.
Add the 4 cups of water. Bring to a boil, cover with a lid, then reduce
heat to a low simmer, and cook for 15 minutes.

Drain cauliflower water from saucepan, but reserving the water.
Set cauliflower and cauliflower water aside, separately.

In the same 3-quart saucepan, add the butter.
Sauté onion in butter (for about 4 minutes).
Stir in flour, cook and stir continuously for about 30 seconds,
then add the chicken broth, and continue to cook and stir for 2 minutes more.

Add 1 cup of the cauliflower water to the saucepan, along with the salt,
cream, and Worcestershire sauce. Stir in 1 cup of the shredded cheese.
After the cheese has melted, add the cooked cauliflower florets.

In a food processor or blender, puree the cauliflower/soup
(in several batches) on low, for just a few seconds.
Add the pureed soup to another extra large size saucepan or Dutch oven.
Cook soup over low heat, until soup has heated through,
then add the remaining 1 cup of shredded cheese.
Stir until cheese has melted.
Serve soup in bowls garnished with either oyster crackers,
seasoned croutons, or gold fish crackers.
Yield: Makes about 8 servings.

Note: I served my soup with seasoned croutons, while my husband prefers to eat his with the oyster crackers. I think little ones would enjoy there's with the Pepperidge Farms Gold Fish Crackers. Also, I purchased my croutons from Aldi's, and bought the Chef's Cupboard "Caesar" flavored croutons, which I felt added more flavor to the soup.


DomesticGoddess at 2:27PM on 09/14/08

From Talk

It's time for soup

This is an excellant vegetarian minestrone!
My youngest daughter's a vegetarian and she loves this soup.


Vegetarian Minestrone

1 tablespoon extra virgin olive oil (or veg. oil)
3/4 cup chopped onions
2-(14.5 oz.) cans chicken broth
2 cups diced zucchini
1 cup diced (or) thinly sliced carrots
3/4 cup diced (or) thinly sliced celery
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 tsp. Mrs. Dash Tableblend Salt-Free Seasoning
1/8 to 1/4 teaspoon ground black pepper
2 cloves garlic, minced (I used jarred minced garlic)
1-(14.5 oz.) can whole tomatoes, cut-up, include juice
1-(15 oz.) can of Progresso's Cannellini Beans, drained
1/4 cup uncooked ditalini or elbow macaroni
Kraft Grated Parmesan Cheese, for garnishing

Heat oil in a Dutch Oven over medium-high heat, add the chopped onion,
and saute' for a few minutes; just until lightly browned.

Add the broth, zucchini, carrots, celery, basil, oregano, Mrs. Dash,
pepper, garlic and tomatoes.

Bring to boil; reduce heat, cover, and simmer on medium-low heat
for 25 minutes; stirring occasionally.

Add the cannellini beans & the ditalini (or) macaroni; cover,
and cook an additional 10 minutes. Serve hot.
Garnish each bowl with the grated parmesan cheese.

Broccoli Cheese Soup with Croutons

1/2 cup butter
1 onion, chopped
1 (16 oz.) pkg. frozen chopped broccoli
4 (14.5 oz.) cans chicken broth
1 (1 lb.) loaf Velveeta Processed Cheese Food, cubed
1 tablespoon garlic powder
2/3 cup cornstarch
2 cups milk
1 cup water
cheese & garlic flavored croutons (for garnishing soup)

In a stockpot, melt butter over medium heat.
Cook onionin butter until softened.
Stir in broccoli, and cover with chicken broth.
Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted.
Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved.
Stir into soup; cook, stirring frequently, until thick.
Garnish with cheese & garlic croutons.

Note: I added an extra (8 ounces) of cubed Velveeta to this recipe;
for more added flavor.

DomesticGoddess at 2:08PM on 09/14/08

From Talk

It's time for soup

Potato Soup

4 cups cubed peeled potatoes
1/2 cup chopped carrots
1/2 cup finely chopped onion
1/2 cup thinly sliced celery
1/2 tablespoon dried parsley
1-1/2 teaspoons Mrs. Dash 'Original Blend' Seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon dried dill weed
1-1/4 cups water
2 teaspoons chicken bouillon granules
2 tablespoons butter
4 cups milk, divided
3 tablespoons flour
bacon bits (for garnishing)
shredded cheddar cheese (for garnishing)

In a large saucepan or Dutch Oven, add the potatoes, carrots,
onion, celery, parsley, Mrs. Dash, salt pepper, dill, water,
chicken bouillon granules, and butter.

Bring to a boil, reduce heat, and simmer (covered) for 15 mins.

Add 3-1/2 cups milk; heat until hot.

Blend flour with remaining 1/2 cup milk; stirring till smooth,
then stir in soup.

Cook; stirring constantly, until smooth and bubbly.

Garnish each soup bowl, with the bacon bits and cheese.

Serves 6 - 8.

Creamy Potato Soup

1 medium onion, finely chopped
1 celery rib, thinly sliced
1 medium carrot, grated or shredded
1/2 cup butter
2 tablespoons flour
4 cups milk
1 (10.75 oz.) can cream of mushroom soup
1/2 cup cubed Velveeta or shredded cheddar cheese
6 large potatoes, peeled, diced & cooked (about 8 c.)
1 teaspoon seasoned salt
several dashes black pepper

In a Dutch Oven, saute onion, celery and carrot in butter, until tender.

Stir in flour until blended.

Gradually add milk.

Bring to a boil; cook and stir for 2 minutes, or until thickened.

Add the canned soup, cheese, potatoes, seasoned salt, and pepper;
mix well.

Cook and stir until cheese is melted, and soup is heated through.

Serves 10 - 12.

Creamed Potato Soup with Bacon

6 slices bacon, cut in half crosswise
1/2 cup finely chopped onion
1/2 cup thinly sliced celery
salt & pepper
2 large potatoes, peeled & cut into 1/2" cubes
1 cup water
1 teaspoon Dijon Mustard
1-1/2 cups light cream or milk
1 (10.75 oz.) can cream of chicken soup
dried parsley for garnishing

In a skillet, cook bacon until crisp.
Remove, drain on paper towels, crumble, and set aside.

In a large saucepan, add 1-1/2 Tbsp of bacon drippings.

Add the onions, seasoned with salt and pepper,then add celery;
cook until tender.

Add water and mustard; stirring until mustard is blended in.

Add potatoes, seasoned with salt and pepper.

Bring to a boil, reduce heat, and simmer (covered) for 15 mins.

In a bowl, add the cream and canned soup; stirring until blended completely.

Add the cream-soup mixture (along with the bacon) to the pot of soup.

Heat through, but do not boil.
Garnish with parsley.
Makes about 4 servings.

DomesticGoddess at 2:03PM on 09/14/08

From Talk

It's time for soup

I am so sorry for the double posts here!
I'm not sure how this happened, but I do apologize for them.

DomesticGoddess at 1:15PM on 09/14/08

From Talk

It's time for soup

Cheesy Corn Chowder

1 (10-3/4 ounce) can cream of potato soup
1 (10-3/4 ounce) can nacho cheese soup
1 (15 ounce) can cream style corn
1 cup frozen whole kernel corn
(8 ounces) grated sharp cheddar cheese
1 pint half and half cream
small bread bowls (optional)
Toppings for the chowder: bacon bits & croutons

Mix ingredients together; heat and serve chowder in small bread bowls.

Top each bread bowl, (or soup bowl of chowder) with bacon bits and croutons.

Serves 4 to 6.

This is one of my favorite soups. I usually prepare a double batch.

Bacon-Corn Chowder

6 slices bacon, cooked, crumbled and set aside
2 cups water
2 cups diced potatoes
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/4 cup finely chopped onions
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1-(15 oz.) can creamed corn
Half of 1-(15 oz.) can creamed corn

White Sauce:
1/4 cup butter
1/4 cup cornstarch
2 cups milk
2 cups shredded sharp cheddar cheese

In a large soup pot, (12 cup capacity). add the water, potatoes,
carrots, celery, onion, salt, pepper and thyme.

Bring to a boil. Reduce heat, cover, and simmer for 15 minutes
(until vegetables are some what tender). Do not drain.

Add the 1-1/2 cans of creamed corn, and bacon.
Keep covered, and cook over very low heat.

Intructions to cooking the White Sauce:
In a medium- size saucepan, (over low heat) add the butter, until melted.
In a glass measuring cup, combine the milk and cornstarch; mix well.
Raise the heat just abit, add the milk-cornstarch mixture.
Keep stirring until it becomes somewhat thick.
Add the shredded cheese; stir until completely melted.
Add this to the corn chowder, stir and heat through thoroughly,
but do not boil. Serves 5-6.


DomesticGoddess at 1:12PM on 09/14/08

From Talk

It's time for soup

My youngest daughter is a vegetarian, this is her "favorite" chili.


Excellant Vegetarian Chili

1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1 clove garlic, minced
1-1/2 cups chopped zucchini
1-16 ounce) can stewed tomatoes
1-(16 ounce) can whole tomatoes, cut-up
1-(16 ounce) can tomato sauce
1-(1-1/4 ounce) package McCormick Mild Chili Seasoning
2-(16 ounce) cans chili beans, undrained

Cover bottom of Dutch oven with 3 - 4 tablespoons of water.
Add onions, celery, green peppers and garlic.
Saute' until wilted (3 to 4 minutes).

Add zucchini and cook until tender; (5 - 10 minutes) stirring occasionally.

Add remaining ingredients; simmer one hour.

Serves 6.

Cheesy Corn Chowder

1 (10-3/4 ounce) can cream of potato soup
1 (10-3/4 ounce) can nacho cheese soup
1 (15 ounce) can cream style corn
1 cup frozen whole kernel corn
(8 ounces) grated sharp cheddar cheese
1 pint half and half cream
small bread bowls (optional)
Toppings for the chowder: bacon bits & croutons

Mix ingredients together;
heat and serve chowder in small bread bowls.
Top each bread bowl, (or soup bowl of chowder)
with bacon bits and croutons.
Serves 4 to 6.


Bacon - Corn Chowder

This is one of my favorite soups.
I usually prepare a double batch.

6 slices bacon, cooked, crumbled and set aside
2 cups water
2 cups diced potatoes
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/4 cup finely chopped onions
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 (14.75 oz. ) or (15 oz.) can creamed corn
Half of 1 (14.75 oz.) or (15 oz.) can creamed corn

White Sauce:
1/4 cup butter
1/4 cup cornstarch
2 cups milk
1-1/2 to 2 cups shredded sharp cheddar cheese
( I add 2 cups )

In a large soup pot, (12 cup capacity).
add the water, potatoes, carrots, celery, onion,
salt, pepper and thyme.
Bring to a boil.
Reduce heat, cover and simmer for 15 minutes
(until vegetables are some what tender).
Do not drain.
Add the 1 1/2 cans of creamed corn, and bacon.
Keep covered, and cook over very low heat.

Intructions to cooking the White Sauce:
In a medium- size saucepan, (over low heat)
add the butter, until melted.
In a glass measuring cup,
combine the milk and cornstarch; mix well.
Raise the heat just abit, add the milk-cornstarch mixture.
Keep stirring until it becomes somewhat thick.
Add the shredded cheese; stir until completely melted.
Add this to the corn chowder,
stir and heat through thoroughly, but do not boil.
Serves 5-6.


Cheesy Corn Chowder

1 (10-3/4 ounce) can cream of potato soup
1 (10-3/4 ounce) can nacho cheese soup
1 (15 ounce) can cream style corn
1 cup frozen whole kernel corn
(8 ounces) grated sharp cheddar cheese
1 pint half and half cream
small bread bowls (optional)
Toppings for the chowder: bacon bits & croutons

Mix ingredients together;
heat and serve chowder in small bread bowls.
Top each bread bowl, (or soup bowl of chowder)
with bacon bits and croutons.
Serves 4 to 6.


Bacon - Corn Chowder

This is one of my favorite soups.
I usually prepare a double batch.

6 slices bacon, cooked, crumbled and set aside
2 cups water
2 cups diced potatoes
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/4 cup finely chopped onions
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 (14.75 oz. ) or (15 oz.) can creamed corn
Half of 1 (14.75 oz.) or (15 oz.) can creamed corn

White Sauce:
1/4 cup butter
1/4 cup cornstarch
2 cups milk
1-1/2 to 2 cups shredded sharp cheddar cheese
( I add 2 cups )

In a large soup pot, (12 cup capacity).
add the water, potatoes, carrots, celery, onion,
salt, pepper and thyme.
Bring to a boil.
Reduce heat, cover and simmer for 15 minutes
(until vegetables are some what tender).
Do not drain.
Add the 1 1/2 cans of creamed corn, and bacon.
Keep covered, and cook over very low heat.

Intructions to cooking the White Sauce:
In a medium- size saucepan, (over low heat)
add the butter, until melted.
In a glass measuring cup,
combine the milk and cornstarch; mix well.
Raise the heat just abit, add the milk-cornstarch mixture.
Keep stirring until it becomes somewhat thick.
Add the shredded cheese; stir until completely melted.
Add this to the corn chowder,
stir and heat through thoroughly, but do not boil.
Serves 5-6.


Cheesy Corn Chowder

1 (10-3/4 ounce) can cream of potato soup
1 (10-3/4 ounce) can nacho cheese soup
1 (15 ounce) can cream style corn
1 cup frozen whole kernel corn
(8 ounces) grated sharp cheddar cheese
1 pint half and half cream
small bread bowls (optional)
Toppings for the chowder: bacon bits & croutons

Mix ingredients together;
heat and serve chowder in small bread bowls.
Top each bread bowl, (or soup bowl of chowder)
with bacon bits and croutons.
Serves 4 to 6.


Bacon - Corn Chowder

This is one of my favorite soups.
I usually prepare a double batch.

6 slices bacon, cooked, crumbled and set aside
2 cups water
2 cups diced potatoes
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/4 cup finely chopped onions
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 (14.75 oz. ) or (15 oz.) can creamed corn
Half of 1 (14.75 oz.) or (15 oz.) can creamed corn

White Sauce:
1/4 cup butter
1/4 cup cornstarch
2 cups milk
1-1/2 to 2 cups shredded sharp cheddar cheese
( I add 2 cups )

In a large soup pot, (12 cup capacity).
add the water, potatoes, carrots, celery, onion,
salt, pepper and thyme.
Bring to a boil.
Reduce heat, cover and simmer for 15 minutes
(until vegetables are some what tender).
Do not drain.
Add the 1 1/2 cans of creamed corn, and bacon.
Keep covered, and cook over very low heat.

Intructions to cooking the White Sauce:
In a medium- size saucepan, (over low heat)
add the butter, until melted.
In a glass measuring cup,
combine the milk and cornstarch; mix well.
Raise the heat just abit, add the milk-cornstarch mixture.
Keep stirring until it becomes somewhat thick.
Add the shredded cheese; stir until completely melted.
Add this to the corn chowder,
stir and heat through thoroughly, but do not boil.
Serves 5-6.


DomesticGoddess at 1:05PM on 09/14/08

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