Chili & Soup

We had some friends over for a Gingerbread house making party on Saturday night. I made some chili and soup to eat while we built the houses. I made the simple chili I usually make and then my friend Tracy's SUPER yummy potato corn chowder.

Kerstin's super easy chili

Brown 2 lbs of ground beef with 1 large diced onion. Add 3 cans of chili style tomatoes, 1 can drained black beans, 1 can drained kidney beans, 3 large cans ranch style beans, 4-6 T of Fiesta brand easy chili seasoning mix. Let simmer for about 30 mins.

Tracy & Bryan Glatt's Corn Chowder

Large soup pot

Canola Oil

Thick slice of salt pork (or 5 slices of thick bacon)

1 large onion –chopped

3 cans of cream style corn

6 large potatoes – cooked and cut to bite-size (Tracy doesn't cook them beforehand and neither do I. Just dice them and let them slowly cook in the soup.)

5 ½ cups of canned milk – (2 cans of Carnation evaporated milk) measure each can in a 2 cup measuring cup - fill with water to make each can measures 2 cups, the last cup & ½ is water.

5# Hormel ham – cut to bite size pieces (you can reheat so ham is hot when you add to the chowder)

Salt & Pepper to taste





First prepare potatoes, cook until tender. While potatoes are cooking, I start the chowder - Cook salt pork, canola oil and onions in soup size pot, on med-high heat, cook till onions are lightly browned (do not cook too high or onions will burn). Remove salt pork or bacon, leaving drippings. Add creamed corn, heating until bubbly. Add milk. Add potatoes. Add ham, salt & pepper. Bring to a boil then let simmer for about 10 – 15 minutes. Serve with crescent rolls, corn bread or jalapeño bread.