Fall Chowder

By Vickie Hutchins and JoAnn Martins of Gooseberry Patch –

Here is a recipe that simply can’t be beat for those cool days in October. As the leaves change, the clock turns back and the busy holiday season approaches, take the time to make a nice hot pot of this soup. Serve it with a side salad and perhaps a biscuit. After the dishes are done (preferably by someone else) kick back in your favorite chair and savor the autumn evenings. Happy Fall everyone!

Fall Chowder

6 servings

• 1 tablespoon oil
• 1 onion, chopped
• 4 potatoes, peeled and cubed
• 12 baby carrots, quartered
• 3 cups chicken broth
• 2 cups milk
• 1 bag frozen corn
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon flour
• 4 tablespoons water
• 4 ounces cheddar cheese, shredded
• 6 slices bacon, cooked and crumbled

In a large saucepan, saute onion in oil until tender. Add the potato, carrot, and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender. Stir in the milk, corn, salt and pepper. Cook 5 minutes longer. Combine the flour and water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in bacon. Serve up big bowls and enjoy!

Back in 1984, Vickie Hutchins and Jo Ann Martin were next-door neighbors raising their families in the little town of Delaware, Ohio. They were two moms with small children looking for a way to do what they loved and stay home with the kids too. They shared a love of home cooking and making memories with family & friends. After many a conversation over the backyard fence, Gooseberry Patch was born. You can find more great recipes and articles at: http://www.gooseberrypatch.typepad.com/