It is the end of the month and the challenge is to feed the family what I have on hand. Making a small food budget stretch is a real skill. I am grateful to have the internet which helps with ideas and tips. I try to add things to my food shopping list at the beginning of the month that I can use to carry us through at the end of the month. One thing I buy is canned milk. I usually purchase 2 cans. I can use this to bake and cook with when I am out of milk. One of my favorite thing to do with evaporated milk is to use it in creamed soups. Today I made corn chowder one of my family’s favorites.
I had 3 slices of bacon left from a package that I bought marked down. This was the thick cut apple smoked bacon that normally I can’t afford. It was a real treat this past holiday weekend for breakfast. This would be just enough for the corn chowder. I also had in my pantry a can of corn and a can of creamed corn and that was all I needed to make this basic comfort food. I know it is hot out side now but corn just seems to go with summer. I is simple and easy to make and won’t heat up your house.
Quick Corn Chowder
- 1 can evaporated milk
- 1 can yellow corn
- 1 can creamed corn
- 4 tablespoons all purpose flour
- salt and pepper to taste
- herbs and spices to taste
Chop bacon and fry it in a large sauce pan. Remove bacon and drain on a paper towel.
Now add the flour to the bacon fat to make a rue. Stir the flour over low heat until the rue is a light brown. You just want to toast the flour but not real dark.
Next you add the can of evaporated milk all at once and whisk. Quickly add a can of water and continue to whisk until smooth.
Now add both cans of corn and cream corn to the sauce pan. Cook on low heat stirring occasionally until thickens. If it gets too thick you can thin is will milk or water. I season with salt and pepper. I had used my canned milk this month to cook something else when I was out of milk so I used 2 1/2 cups of milk that I had on hand. Thinned a little with water.
I had some red and green chopped peppers in my freezer so I minced about 2 tablespoons of them while they were still frozen which I added for color and additional flavor. Then sprinkle of celery flakes. You can season to your taste with what ever herb and spice you like. Some like a little nutmeg on this chowder and some like a little cyan pepper. You can serve with the crumbled bacon on top or add it back into the soup when done.
This goes well with salad, fruit and cheddar biscuits. You can pretty well team this up with any sandwich. It also makes a nice late night snack.
So when you are out of money and out of ideas think corn chowder. This is a good budget stretcher.