Fall Into Flavor, Week 1

*EDIT: Go ahead and click Mr. Linky to add your dish. I probably chose the wrong format, which is why you can't automatically see everyone without clikcing first, but I'm afraid if I change it now, I'll lose the links that are there.*

As I announced last Friday, today is the first installment of "Fall Into Flavor," a weekly homage to the comfort foods of Fall.

I'll bet you have some favorite family recipes that you'd be proud to share with us: stews, pies, casseroles, cobblers. Healthy choices have their place, but this ain't it, sister. Bring on the butter, cream, sugar, bacon and ... more buttah.

Tell us from whom you inherited the recipe (or if it's just one you love) and why you love it and any other special notes of memories or servings tips, etc.

The world is your oyster dumplin'. Here's my first contribution, a salute to my great state, Indiana, which has more cornfields than grass:

Corn Chowder

3 lbs potatoes, peeled and diced
4 oz. bacon, diced
3/4 c. chopped onion
2 (15 oz) cans creamed corn
1 (12 oz) can evaporated milk
3/4 c. whole milk
1/4 c. butter or margarine
1 (8 oz) block of Velveeta, cubed
Salt and Pepper to taste
*Optional: You can substitute cooked ham for the bacon. Or sausage.

1. Place potatoes in a pot with just enough water to cover. Bring to boil then simmer gently until tender. Do not drain.

2. Fry bacon with onion until crisp. Drain and set aside. Now turn back around and sample the bacon, just because you want to and no one will know.

3. Stir bacon & onions, corn, evap milk, reg milk, butter, cheese, salt and pepper into potatoes. Heat, stirring 10 mins, until cheese and butter are melted into an artery clogging consistency and all is thoroughly heated.

I supposed you could cancel out the artery constipation by also offering a salad. But it's not a requirement. I'm also into adding small jars of drained pimientos into yellow foods. Makes it prettier and zestier.

Please share the comfort food that helps your family "Fall Into Flavor!"