Simple Sunday Supper

cornchowder

There’s something comforting about a Sunday supper at home…I think it’s the slow pace of cooking and enjoying a quiet meal before the rush of Monday whooshes in! And with the arrival of fall, nothing could be easier than a yummy, filling soup. I made this lovely chowder on Sunday evening – with plenty for weeknight leftovers.

Recipe (modified from Taste of Home)

Ingredients

  • 5 potatoes peeled and diced
  • Water (enough to cover potatoes)
  • 16 oz can of corn, drained
  • 1 quart milk
  • 1 large onion, diced
  • 6 turkey bacon strips, cooked and crumbled
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1 chopped jalepeno
  • 1 chopped hatch green chile

Directions

  • Place potatoes in a Dutch oven or large pot; cover with water and cook until tender. Drain. Add remainder of ingredients through jalepeno; bring to a boil. Reduce heat and simmer for 15 minutes or until the onion is soft. Add green chile during last 5 minutes for flavor. Yield: 4-6 servings

I served ours with store bought jalepeno cheddar rolls for a simple Sunday meal. Enjoy!

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