Natalie's Corn Chowder
From my very own kitchen!
½ Onion
3 Potatoes
1 can Cream of Chicken Soup
2 T. Butter
1-2 cans Corn with the juice
Crumbled Bacon
1 ½ t. Dill Weed
2-4 cups of half & half (depending on how much soup you want to make)
Chop up the onion and sauté it in the melted butter and dill weed until the onion is clear. Add the potatoes to the onions and let cook for about five minutes. Pour in the entire can(s) of corn including the juice into the onions and potatoes. Add your cream of chicken soup to the mixture. Add half and half to that to make enough for your family. I usually pour in enough half and half to make dinner for that night and leftovers once. Let the soup simmer for about ½ hour to 45 minutes. (Closer to 45 minutes if you used real potatoes.) Once your soup and potatoes are cooked all the way through, sprinkle bacon on top of the soup and serve.
Bread Bowls
1 Loaf Rhodes Wheat Bread Dough, thawed (one loaf makes 3 bread bowls)
Thaw the dough until it’s soft (about 3 hours at room temperature). Cut the loaf into thirds and form each third into a ball. Place on a cookie sheet that has been sprayed, generously, with a non-stick cooking spray. Cover the dough with plastic wrap that has also been sprayed with non-stick cooking spray. Let the dough rise until it’s double in size (about 2 hours). Remove the plastic wrap and bake at 350 degrees for 25 minutes or until golden brown. Allow the bowls to cool and then slice off the top. Hollow out the bowls and fill with soup. The bread that you’re not using as a bowl is great for dipping.
