Yesterday (1/26/12) Michigan celebrated its 175th birthday, the day we became th 26th state of America!
We are Michigan……56,954 square miles of land area; 1,194 square miles of inland waters; and 38,575 square miles of Great Lakes water area.
- Boasting two peninsula’s, upper and lower Michigan, connected by the Mackinac Bridge one of the largest suspension bridges in the world
- Home to the only people who know how to correctly pronounce “Mackinac”
- The car capital of the world
- Where you can stand anywhere in the state and you will be only 85 miles from any one of the Great Lakes
- Home to Vernor’s Ginger Ale, Faygo, Better Made Potato Chips
- Battle Creek, Cereal Capital of the World
- Home to our 38th President, Gerald R. Ford
- Home to 116 lighthouses
- Boasting more than 11,000 in-land lakes and more than 36,000 miles of streams
- In Michigan Hell does freeze over, Hell, MI
- Where you can ski in the winter, hike in the spring, swim in the summer, and enjoy some of the most beautiful color combinations in the fall
Known for our “four seasons” we had a little taste of all four yesterday. The day started out mild and then quickly became cold. In the afternoon it rained, by late afternoon/early evening sleet moved in turning to snow by evening. The perfect way for our great state to celebrate its birthday!
To celebrate our great states birthday (ok so it also happened to be the dreaded grocery shopping day), I made a good….no, the best……no wait, the GREATEST Cheesy Potato and Corn Chowder I have ever tasted. I have many potato and corn chowder recipes which all turned out pretty bland and thin. This chowder is thick like a good chowder should be, has just a little kick and is so tasty you can’t help but go back for more.
I served this with crumbled bacon bits (real bacon, not from a bottle), chopped green onions, crusty fresh French bread and a glass of wine. This is going to be on our menu rotation at least a couple of times a month, it’s that good!!
If you want the original recipe, please go to allrecipes.com and look up “Cheesy Potato and Corn Chowder.” I don’t know who the original author is, or where they found it, but I am grateful that I stumbled upon it. Don’t be put off by the processed cheese or the chopped green chiles, I paused at first as well, not sure about adding processed cheese to a soup, but I have to admit these additions are what make this soup so tasty.
Following is that recipe with the slight moderations that I made based on a few of the suggestions by other people who have made this recipe and a few things I tried on my own. I would also like to add that this makes a lot of soup, I was surprised by the amount of soup I had which is not a problem we are going to finish every last drop!
CHEESY POTATO AND CORN CHOWDER (Adapted from allrecipes.com)
5 slices Cooked bacon – reserve the grease
1 cup Chopped onion (yellow or sweet)
2 (14.5 oz.) cans Chicken broth
3 cups Peeled and cubed potatoes
1 (15 oz) can Whole kernel corn – drained
1 (14.5 oz.) can Cream Style Corn
1 (4 oz) can Diced green chiles
1 (2.5 oz) pkg. Country style gravy mix (I used McCormick’s)
1 cup Milk
1 cup Heavy whipping cream
8 oz. Mexican-style processed cheese food – cut into cubes or shredded
3-4 Green onions – cut up for garnish
- In large saucepan, transfer the bacon grease
- Over medium heat add onion; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil.
- Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Stir in both cans of corn and the chiles; return to boiling.
- Dissolve (whisk) gravy mix into the milk and heavy cream
- Stir gravy/milk/cream mixture into boiling mixture.
- Add cheese; cook and stir over low heat until cheese is melted
PS: Now that the blog is done for the day……………I’m off to heat up a bowl of this fantastic soup for lunch!!!