Potato Corn Chowdahhh

We're in rainy days here in LA. Woohoo!! That means soup days. Double woohoo!! You know I love my soups. To be honest I do love rainy days, too. Some people complain here in LA and they react all crazy about it as if they've never seen falling water before, but I love it. At least now I hope they can also stop complaining about the "water shortage." Anyway, I was craving clam chowder, but I didn't have clams. Darn. I did however have potatoes, carrots, corn and stock. So I still was able to a chowder. A nice hearty chowdahhh. It was equally good. Not too thick and not too thin. Each bite with veggies goodness. It was just the right balance. Really simple to make especially on those lazy days. Or perfect for those rainy days.

Serve 2-4

Potato Corn Chowdahhh

1 12 oz can corn kernels
2 medium russet potatoes - peeled and cubed
1 large carrot
2 12 oz can stock chicken or vegetable.
4 strips bacon
1/2 small onion chopped
1 tsp salt
pepper to taste
1 5 oz can evaporate milk
1 tsp cornstarch dissolved in 1 tsp water

Cook the bacon in a pot until they are crisp. Remove from the pot and drain on a paper towel. Saute the onion in the pot until they are tender. Add the carrots, potatoes and corn. Lightly saute them for about a minute. Add the stock. Season with some salt and pepper. Then add the cornstarch to slightly thicken. Bring the soup to a slight boil on medium heat.  Add the evaporated milk and bring to a simmer for 15 minutes. Stir occasionally.

Serve with some sourdough bread or crackers.