cheesy corn chowder

This is one of our kids favourite soup recipes. Even little Miss Picky eats it (except, of course for the potatoes).

4 strips bacon, chopped
1 small onion, finely minced
3-4 medium potatoes, peeled and cubed
2.5 cups water
1/2 tsp salt
bay leaf
540 ml can of creamed corn
1 cup frozen kernel corn
3/4 cup milk
1/2-1 cup sharp cheddar, grated

In a large, high sided frying pan (or dutch oven) fry the bacon until semi-crisp. If you want to remove the excess fat, push the bacon to one side of the pan, tip it so the fat runs to one side and then soak it up with a paper towel. Add onion and saute until it’s transparent and the bacon is crisp. Add the cubed potatoes and stir to coat. Add the water, salt and bay leaf. Bring to a boil and then simmer until the potatoes are soft (but not mushy)- about 20 minutes. Add the creamed corn, kernel corn and milk and heat through. Add desired amount of cheese in 3 separate additions, allowing cheese to melt thoroughly between additions. Season with more salt and pepper to taste.

I like to serve this soup with a big salad (or cut up veggies) and biscuits.

Biscuits

2 cups flour
4 tsp baking powder
1 tsp salt (less if you prefer)
1/2 cup butter
1 cup sharp cheddar, grated (optional)
1 cup (or more) water

Mix dry ingredients in a medium size bowl. Cut in butter. Add cheese, if using and water and mix well. The mixture should be soft and sticky but not runny. Drop by tablespoonful onto a cookie sheet. Bake at 425 for 13-15 minutes until golden brown.

Variation: Use one cup of Monterey Jack cheese and 1 TBSP chopped jalapeno peppers for a little kick!

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