Fall Chowder

Fall Chowder Recipe - Warm & Delicious Comfort Food

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Fall Chowder is a comforting and hearty soup that is perfect for the cooler months. This recipe combines the flavors of bacon, cheddar cheese, and vegetables to create a delicious and satisfying dish.

History

Chowder is a type of soup that originated in the United States, particularly in New England. It is typically made with seafood, potatoes, and milk or cream. Over time, variations of chowder have been created, including this Fall Chowder recipe which uses bacon and cheddar cheese for added flavor.

Ingredients

2 strips of diced bacon
0.25 cup of chopped white onion
1 medium red potato, diced
1 small carrot, halved lengthwise and thinly sliced
0.5 cup of water
0.75 tsp of chicken bouillon granules
1 cup of milk
0.67 cup of frozen corn
0.13 tsp of pepper
2-0.5 tsp of all-purpose flour
2 tbsp of cold water
0.75 cup of shredded cheddar cheese

How to prepare

In a saucepan, cook the bacon over medium heat until crisp and remove to paper towels.
Drain the bacon, reserving 1 tsp of drippings.
In the reserved drippings, sauté the onion until tender.
Add the potato, carrot, water, and bouillon.
Bring to a boil.
Reduce the heat, cover, and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn, and pepper.
Cook for 5 minutes longer.
Combine the flour and cold water until smooth, then gradually whisk into the soup.
Bring to a boil and cook and stir for 1-2 minutes or until thickened.
Remove from the heat.
Stir in the cheese until melted.
Sprinkle with the bacon.

Variations

Add cooked chicken or shrimp for a protein boost.
Use different vegetables such as broccoli or cauliflower for added nutrition.
Experiment with different types of cheese for a unique flavor profile.

Cooking Tips & Tricks

Be sure to cook the bacon until crisp to add a crunchy texture to the chowder.

- Gradually whisking in the flour and water mixture will help prevent lumps from forming in the soup.

- Stirring in the cheese at the end of cooking will ensure a smooth and creamy texture.

Serving Suggestions

Serve the Fall Chowder with crusty bread or a side salad for a complete meal.

Cooking Techniques

Simmering the vegetables in broth helps to infuse the flavors into the soup.

- Thickening the soup with a flour and water mixture creates a creamy texture.

Ingredient Substitutions

Use turkey bacon or vegetarian bacon as a substitute for pork bacon.

- Substitute almond milk or coconut milk for dairy milk for a dairy-free option.

Make Ahead Tips

The Fall Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the Fall Chowder with fresh herbs such as parsley or chives for a pop of color.

Pairing Recommendations

Pair the Fall Chowder with a crisp white wine or a light beer for a delicious meal.

Storage and Reheating Instructions

Store any leftover Fall Chowder in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Calories per serving: 290

Carbohydrates

Carbohydrates: 24g

Fats

Total Fat: 15g

Saturated Fat: 7g

Proteins

Protein: 12g

Vitamins and minerals

Vitamin A: 30%

Vitamin C: 10%

Calcium: 20%

Iron: 6%

Alergens

Contains dairy (milk, cheese) and pork (bacon).

Summary

This Fall Chowder is a rich and creamy soup that is high in carbohydrates and fats, making it a satisfying and filling meal. It also provides a good amount of protein and essential vitamins and minerals.

Summary

Fall Chowder is a comforting and flavorful soup that is perfect for the autumn season. With a rich and creamy texture, this chowder is sure to warm you up on a chilly day.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a crisp autumn day, the leaves were falling from the trees in a beautiful array of colors, and a chill was in the air. I had just returned from a visit to the farmer's market with a basket full of fresh, seasonal vegetables. As I unpacked my bounty in the kitchen, I couldn't help but feel inspired to create something warm and comforting to ward off the chill.

I turned to my trusty recipe collection, searching for a dish that would make use of the butternut squash, sweet potatoes, and other fall vegetables I had purchased. As I flipped through the pages, my eyes landed on a handwritten note tucked between the pages of an old cookbook. It was a recipe for Fall Chowder, passed down to me by my dear friend, Mrs. Jenkins.

Mrs. Jenkins was a lovely elderly woman who lived next door to me when I was a young girl. She was a talented cook and always had a pot of something delicious simmering on her stove. I spent many afternoons in her kitchen, watching her work her culinary magic and learning the secrets of her delicious dishes.

I remember the day she taught me how to make Fall Chowder like it was yesterday. We gathered around her kitchen table, surrounded by the warm glow of the afternoon sun streaming through the windows. Mrs. Jenkins pulled out a large pot and began to chop the vegetables with practiced ease. She explained each step of the recipe to me in detail, passing on her knowledge and wisdom as we worked together to create a hearty and flavorful chowder.

As the vegetables simmered in the pot, the aroma of garlic, herbs, and spices filled the kitchen, creating a sense of warmth and comfort. Mrs. Jenkins ladled out steaming bowls of chowder for us to enjoy, and as we sat at the table, savoring each spoonful, she shared stories of her own grandmother and the recipes she had passed down through the generations.

I soaked up every word she said, grateful for the opportunity to learn from someone with such a wealth of knowledge and experience. Mrs. Jenkins' Fall Chowder quickly became a favorite in my own home, a dish that I would make time and time again to bring comfort and joy to my family and friends.

Over the years, I have made a few tweaks and adjustments to the original recipe, adding my own personal touch to make it truly my own. But the heart and soul of the dish remain the same, a testament to the enduring power of tradition and the joy of sharing good food with those we love.

As I sit here now, stirring a pot of Fall Chowder on my own stove, I can't help but feel grateful for the memories and experiences that have shaped me into the cook I am today. Mrs. Jenkins' recipe will always hold a special place in my heart, a reminder of the bonds we share with those who teach us, inspire us, and nourish us in body and soul.

And so, as the chowder simmers and the flavors meld together, I am filled with a sense of contentment and gratitude for the gift of good food and the joy of passing it on to future generations. I may not be able to pass on Mrs. Jenkins' exact recipe, but I can certainly pass on the love and tradition that it represents, ensuring that the spirit of Fall Chowder lives on in the hearts and kitchens of those who come after me.