Potato Bacon Corn Chowder

There are days you just need soup. And how can you go wrong with a soup that has bacon in it? Except for my youngest - he has developed this distaste for all things soup, which I don't get. And with as picky an eater as I am, that is saying something. Oh well, more soup for me!

 

Potato Bacon Corn Chowder

1 pkg. real bacon bits

1/4 c. chopped onion (I use dried)

1 1/2 lbs. Yukon Gold potatoes, peeled and cubed

1 can cream corn

12 oz. evaporated milk

salt

pepper

Put potatoes in a large pot and add water to cover them. Bring potatoes to a boil with the onion, reduce the heat, and cook until they are tender - about 10-15 minutes.  Drain the water, reserving 1 cup of the liquid. Add the corn, milk, potato water, and salt and pepper to taste. Heat through then add the bacon. Serve.

**I like to sprinkle sharp cheddar cheese on top just before serving

Kourabiethes

My son found this recipe in a magazine and come home and made them for us. They were so good! I love that he enjoys baking and trying new recipes!

 

Kourabiethes

Greek Christmas Cookies

1 c. butter

1 c. powdered sugar

1 egg

1 tsp. vanilla

1/4 tsp. almond extract

3 c. flour

1/2 tsp.cinnamon

1 tsp. baking powder

Beat butter and powdered sugar together until light and fluffy. Add the egg, vanilla, and almond. Add the flour, cinnamon, and baking powder; stir to combine. Roll the dough into small balls. Form into crescent shapes if you want. My son thought that was too much effort so he baked them as is. Bake at 350 degrees 15-20 minutes. Put a little additional powdered sugar in a baggie and shake a few cookies at a time to coat with sugar while still warm. Cool completely.