Jay and I love to eat homemade soup, and I enjoy making it very much (in fact I can hardly stomach the stuff in a can anymore, soup snob that I have become!). But our children usually eat it only because they know they are supposed so, not because they like it. Nevertheless, I press on, trying out new recipes on them. For years I have made soup after soup for them, insisted they eat at least one meal of each recipe, and hoped perhaps they’d develop a taste for it.
Tonight, at long last, I felt greatly rewarded for my efforts by the fact that all of them (well, all except Josiah, who let’s face it, won’t eat much of anything) really, really liked it!!! Hooray!
And so, I must write down the recipe, since all I did was make it up as I went along. I was inspired by Rachel, who posted a recipe for a chowder last week. Here’s my version (I just used what I had on hand, and amounts are somewhat approximate!):
1 onion, chopped
6 slices bacon, chopped
1 lb carrots, sliced
4 Tbs flour
2 cups homemade turkey broth
3/4 cup white wine
2 cans cream style corn, DO NOT DRAIN
1 lb frozen package corn, steamed in the microwave
1 can original Rotel, DO NOT DRAIN
chopped meat and cooking juices from oven-baking three chicken breasts with skin/bones
thyme, sage, salt, pepper, garlic, basil, all to taste
2 cups skim milk
3/4 sour cream
Dump onion, bacon, and carrot into a large Dutch oven and stir till onion and carrot are soft, and bacon is cooked. Add flour, stirring to make a roux of sorts. Add the rest of the ingredients up to and including spices. Bring to a soft boil, cooking till soup is thickened, just a few minutes. Add milk and sour cream, stir till heated, and serve.