Tuesday, November 28, 2017

{soups-salads-and-salad-dressings} BACON-POTATO CORN CHOWDER

 

My cervical fusion surgery scheduled for tomorrow is a “GO”!  I’ve had about 17 surgeries total and this is the first time I’ve been fearful.  I’ve heard of so many horror stories about neck/cervical surgeries.  The worst part “so-far” has been having to stop taking my arthritis meds because they will hinder the fusion healing properly.  After 5 days, I’m already hobbling.  No telling what I’ll be like after 6 more weeks of not having them.

I’d appreciate prayers tomorrow between 9-11 a.m. 

Obviously, there will be no more recipes this week.  After the weekend, we’ll see what I’m capable of doing.  If you like, I could send you Gary’s twice weekly recipe shares, but I think probably most of you recipe “junkies” have probably signed on with him.  We’ll just have to play it by ear and see what I’m up to.  You all take care and I’ll be back as soon as possible.

Hugs, Jodi

 

Bacon-Potato Corn Chowder

https://www.tasteofhome.com/recipes/bacon-potato-corn-chowder

I was raised on a farm, so a warm soup with homey ingredients, like this one, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota

TOTAL TIME: Prep/Total Time: 30 minutes.

YIELD: 6 servings

Ingredients

·                                 1/2 pound bacon strips, chopped

·                                 1/4 cup chopped onion

·                                 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed

·                                 1 can (14-3/4 ounces) cream-style corn

·                                 1 can (12 ounces) evaporated milk

·                                 1/4 teaspoon salt

·                                 1/4 teaspoon pepper

Directions

·                                 1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.

·                                 2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.

·                                 3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. 

Nutritional Facts: 1 cup: 271 calories, 11g fat (5g saturated fat), 30mg cholesterol, 555mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 10g protein.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

from_the_kitchen-subscribe@yahoogroups.com  

recipes_sharing-subscribe@yahoogroups.com

TheKittyKonnection-subscribe@yahoogroups.com

lindasplaceincyberspace-subscribe@yahoogroups.com 

 

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

.

__,_._,___

No comments:

Post a Comment