On a cold day, I love to make a big pot of soup or chowder. Last time I served this chowder, I asked my husband how much he’d like me to dish up for him. He asked me if I could just put it in a 55 gallon drum! (Yeah, it’s that good!) My son-in-law is a big fan too! My daughter said she makes this for her family about once a week during the cold months.
It’s loaded with corn, potatoes, celery, onion AND bacon too! Besides being delicious, the next best thing about this chowder recipe is how quick and easy it is to make. You can literally have this homemade chowder ready in about 25 minutes from start to finish! While it’s simmering on the stove, you have time to whip up a batch of biscuits. Dinner is done!
It doesn’t take much effort, but it tastes like you spent hours…
Here’s what you’ll need:
(You may already have these ingredients!)
2 ribs celery, chopped
4 – 5 small red potatoes (with skins), diced into ½” pieces
½ yellow onion, chopped (or use 1 T. dry onion)
2 chicken boullion cubes
¼ t. dried thyme
Place in large soup pot and cover just barely with water (about 1/2″ of water above the vegetables.) Bring to a boil, then cover and simmer for about 10 minutes.
1 can corn, drained
Cover and continue simmering another 5 – 10 minutes just until the vegetables are fork tender (not mushy.)
½ – ¾ c. cooked bacon pieces, chopped
2 cans cream of mushroom soup
up to ½ c. milk (this is optional – only if you want to thin it down a bit)
Heat through over LOW heat, but do not boil. Top with additional crumbles of crisp bacon and green onion tops. This is really good with some fresh-baked biscuits or cornbread!
Oh, by the way, if you ever see 55 gallon drums on sale, pick one up. You might need it!