Corn Chowder and Paninis

I'm feeling fall food lately. Soups, soups, and soups - I love soups!

This is what I made the other night to enjoy while watching the first Auburn game.

Serves: approximately 4-6

Corn Chowder
1 onion chopped
2 medium baking potatoes peeled and diced into small cubes
1-2 cups water (or more if needed)
2 cups milk
5 ears corn, cooked and cut off the cob (or 1 bag frozen corn or 2 - 15 oz cans of corn, drained)
1/2 teaspoon salt
black pepper to taste

Saute onion with a little oil or butter on medium heat until tender, add diced potatoes and water. Turn up to high heat and boil potatoes for 20 - 25 minutes until they are mushy. Keep adding water if needed - it tends to boil off quickly. Then turn to low heat and add, milk, corn, salt and pepper. Cook on low heat for 10 - 15 minutes before serving.

Top with crispy BACON! *I always cook bacon on a cookie sheet lined with tin foil - 350 degrees for 10-15 minutes. It turns out perfect every time and clean up is easier.

To accompany this delicious chowder I made panini sandwiches with turkey, spinach, sun dried tomatoes, artichokes, and mozzarella cheese (most of these ingredients I already had in my kitchen). Any sort of grilled sandwich goes well!

Hope you like!