Autumn Chowder

Being from New England, the word "chowder" gets my attention every time :) This recipe from Heritage Schoolhouse appealed because all of the ingredients were readily available in my pantry! She originally used baby carrots, I substituted about a cup and a half of peeled chopped carrot since that's what I've got. I also used 3/4 tbsp cornstarch mixed with the water to thicken (just a personal preference), and threw in some extra cheese. We're cheese hounds!

I think this would lend itself well to be done in the crockpot, but I like that the recipe can be made in about half an hour if you chop the veggies ahead of time! The below recipe includes my adjustments, but be sure to click the link below for the original recipe.

Autumn Chowder

Ingredients:
1 tablespoon oil
1 onion, chopped
4 potatoes, peeled and cubed
3-4 carrots, peeled and diced
3 cups chicken broth
2 cups milk
1 bag frozen corn
1/2 teaspoon salt
1 teaspoon pepper
3/4 tbsp cornstarch
4 tablespoons water
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled

Directions:
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 a half cup at a time (to temper it and prevent curdling), then add corn, salt and pepper. Return to a boil, cook 5 minutes longer. Combine the cornstarch 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!

Total Cost:
Oil - $0.08
Onion - $0.30
Potatoes - $0.50
Carrots - $0.15
Chicken Broth - FREE!
Milk - $0.38
Corn - $1.00
Cheese - $0.90
Bacon - $0.85
Seasonings - $0.10

GRAND TOTAL - $4.26 for 6 servings, or 0.71 per serving!