Pennfield Soup (Corn Chowder)
Emily Duffin
I was introduced to this soup by one of my mission companions, Sister Layton. We made it on P-day, and then ate it for every single meal after that until it ran out. Needless to say, we made a double batch the very next P-day, and the P-day after that! The area we were serving in at the time was Pennfield, New York, which is why I like to call it Pennfield Soup!
4 slices bacon, diced
1 medium onion, chopped
2 medium raw potatoes, diced (peel if desired)
1 can (10 oz.) creamed corn
1 can (10 oz.) corn
1 can (10 1/2 oz.) cream of mushroom soup
3 cups milk
1/2 tsp. salt
1/8 tsp. pepper
Put bacon and onion into a large pot. Saute together until onion is clear and limp. Add the rest of the ingredients. Bring to a boil. Cover and simmer until potato is cooked (about 8 - 10 minutes); stirring occasionally. Makes about 6 cups of soup.
I was introduced to this soup by one of my mission companions, Sister Layton. We made it on P-day, and then ate it for every single meal after that until it ran out. Needless to say, we made a double batch the very next P-day, and the P-day after that! The area we were serving in at the time was Pennfield, New York, which is why I like to call it Pennfield Soup!
4 slices bacon, diced
1 medium onion, chopped
2 medium raw potatoes, diced (peel if desired)
1 can (10 oz.) creamed corn
1 can (10 oz.) corn
1 can (10 1/2 oz.) cream of mushroom soup
3 cups milk
1/2 tsp. salt
1/8 tsp. pepper
Put bacon and onion into a large pot. Saute together until onion is clear and limp. Add the rest of the ingredients. Bring to a boil. Cover and simmer until potato is cooked (about 8 - 10 minutes); stirring occasionally. Makes about 6 cups of soup.
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