Creamy Corn Chowder

I just tried this recipe, courtousy of Our Best Bites. It's one of those I saw on the side bar and thought it sounded tasty. It is the best soup I've made in a while actually. It is actually thick and the red potatoes are yummy in it. The only things I would change is to double it, it didn't make enough for my family. I also didn't think it needed the bacon. Seeing how I nearly burned it (I'm very bad with bacon) I didn't think it needed to be in there and I was right.

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (used whole milk)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base (this confused me, I think Knorrs must be huge, but I just used two standard sized cubed)
1/2 lb. bacon (optional) (seriously optional)
1 small onion, minced (Of course, I didn't put this in either)
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)


Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup way too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Once served sprinkle with extra bacon and/or cheese if desired.

Serves 6-8.

"Sweet" Potatoes

Doesn't it seem that people fall into two categories with sweet potatoes, either they hate them and don't eat them or they love them because they have a pet family recipe. I've had sweet potatoes as french fries, in pancakes, in pie and just a big hunk of it, but this is our family pet recipe. Yum.

4-5 yams, mashed
1 1/2 cup sugar
1 cup butter
1/3 cup evaporated milk
1 tsp. vanilla
2 eggs

--Mix together and put in greased 9x13 pan.

Topping:
1 stick butter
1 cup brown sugar
3/4 cup flour

--Mix with pastry blender. Add 1 cup chopped pecans. Bake @ 350 degrees for 0-30 minutes.

Dorothy's Pecan Pie

My friend Sarah gave me her Pecan Pie recipe. I hope to make it soon because I love it. Dorothy is her Aunt I believe.


3 eggs
½ cup sugar
¼ tsp salt
1 cup light corn syrup
½ tsp vanilla
1 cup pecans

Beat eggs and add other ingredients. Mix well. Put in pie crust. Bake at 300º for 40 – 60 minutes (or until solid in middle).

I used a little more than a cup of pecans because it looked like it needed a little more and I'm not sure if I was supposed to chop them or not, so I just left them whole.