A Fall Meal

One Fall Saturday my BIL John was visiting and I had made Taco Soup for dinner, we went to a football game and decided to invite more guests. We got home and I quickly made this chowder, dumped it in a crockpot after it had simmered, to keep it warm. I'm flying around the kitchen and was ready to join my guests for a little happy hour, gave a quick stir and found the lids from the mushroom soup in the chowder. Could have been awkward if one of my guests had been served a tin can lid...So, take it slow.
This corn chowder is a good Fall meal that my guys enjoy with blueberry muffins. I posted that recipe earlier.
The celery adds some nice color.
Why fry bacon, when there is facon?
If I use baby reds, I just leave the peels.

Supper Corn Chowder
5 slices bacon
1 med. onion, chopped
2 c. cooked or canned corn
1 c. diced cooked potatoes
1 can cream of mushroom soup
2 1/2 cups milk
1 tsp. salt
parsley
Cook bacon/ facon until crisp. if you use real bacon save 3 T. dripping for frying the onion. I use the all ready cooked bacon from Costco and fry my onion in butter. Add remaining ingredients and dash of pepper. Heat to boiling; simmer a minute or two. Enjoy!
*Please note I usually double the recipe. My guys like leftovers. Sometimes I assemble and put in the crockpot on low before I go to work. When I cook the potatoes I add a sliced carrot or two, they are good for you and they add some nice color. Sometimes I add a stalk of celery to the onions. Again, nice color.
Like all of my recipes, they would never be recognized by the original cook.

Dinner is ready and I have a couple hours to go walking or do some gardening. Nice.