This is a hearty chowder that is sure to keep you warm on the chilly autumn evenings! Serve with a toasted french baguette, in bread bowls, or make up a batch of Oatmeal Dinner Rolls. It makes a large batch but you can freeze some leftovers for later.
Corn Chowder
3/4 C butter
1 yellow onion, chopped
1 clove garlic, minced
3/4 C all-purpose flour
1 1/2 tsp salt
1/2 tsp fresh ground pepper
3 large russet potatoes, baked*, peeled and cubed
1 lb bacon, cooked and crumbled
1 16-oz package frozen corn, thawed
4 1/2 cups whole milk
1 C chicken broth
1 C cheddar cheese, grated
1/2 C sour cream
Melt butter in a large pot over medium heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Whisk in flour, salt and pepper. Cook and stir 1 minute. Gradually add milk and chicken broth while whisking. Stir in bacon, potatoes and corn. Heat until thickened, about 20 minutes, stirring frequently. Stir in cheese and sour cream just before serving.
Submitted by Gwen: Save time by "baking" potatoes in the microwave. Scrub skins and pierce potatoes with a fork. Microwave on High for about 8 minutes. It's okay if they aren't completely baked, the will finish cooking in the chowder.
Oatmeal Dinner Rolls
2 C water
1 C quick-cooking oats
3 Tbs butter
1 pkg (2 1/4 tsp) active dry yeast
1/3 C warm water (110-115 degrees)
1/3 C brown sugar
1 Tbs sugar
1 1/2 tsp salt
4 3/4 - 5 1/4 C all-purpose flour
In a small saucepan, bring water to a boil; add oats and butter. Cook and stir 1 minute. Remove from heat; cool to lukewarm. In a large mixing bowl dissolve yeast in warm water. Add the oatmeal mixture, sugars, salt and 4 cups flour, beat until smooth. Add enough flour to form a soft dough. Turn onto a floured board and knead until smooth and elastic. Place in a greased bowl, turn once to coat. Cover and let rise until doubled, about an hour. Gently punch down dough and let rest 10 minutes. Grease two 9-in round baking pans. Shape dough into 18 balls and place 9 in each pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Butter tops if desired. Remove from pans and place one wire racks to cool.
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