Okay, friends, I will be the first to admit that I love a soup that simmers long on the stove. You know the kinds I'm talking about. I love chopping lots of veggies and adding them to a huge stock pot filled with homemade broth and fragrant spices and seasonings. I put the stove on low and go about my day, stopping to stir it every so often. The scents fill the house throughout the afternoon and into the evening, and when dinnertime comes, there is a flavorful, homecooked soup to enjoy.
But I am also fully aware that not every day allows you, or me, to do that. So, that's when I greatly appreciate recipes like these. There is one ingredient in this recipe that I do not use but maybe two or three times a year. You'll see my note below. However, in these quick and easy meals, I allow grace and am thankful to have a homemade dinner to enjoy instead of going through the drive thru.
I love to serve this soup with homemade biscuits, which I will be sharing an awesome recipe for tomorrow.
Autumn Chowder
1 small onion, diced finely
3 stalks celery, diced finely
2 tbsp. butter
6 medium potatoes, peeled and diced
1 can of cream of mushroom soup (we use organic.)
1 can of cream of chicken soup (we use organic.)
1 can evaporated milk
1 can corn, drained
1 can cheddar cheese soup (this is the "not so good for you" ingredient.)
1/2 pound bacon, cooked and crumbled
In a large stockpot, melt the butter and saute the onion and celery until tender, about 10 minutes.
In a separate pot, boil the potatoes, saving the water once they are done cooking.
Add the evaporated milk, "cream of" soups, and corn to the stockpot with the onion and celery. Next, add the potatoes, using a slotted spoon, saving the water. Using a ladle, add enough water to completely cover the veggies and soup mixture.
Simmer on low for at least 30 minutes.
Right before serving, remove the pot from the heat. Stir in the cheddar cheese soup, and allow everything to mix and mingle. Taste for flavor and add salt and/or pepper if needed.
Serve in mugs or soup bowls and top each with crumbled bacon.