Well, it's been a week since Thanksgiving and I was trying to think of what I would want to share with you, recipe-wise. This potato soup is so good on a cold winter day and is very hearty. It's called Potato/Corn chowder but the corn is really optional so don't let that scare you away from trying it. Enjoy and let me know what you think.
bacon, approx.8 slices, diced
2 stalks celery, diced
1/2 onion, diced
4 small potatoes, peeled and diced
chicken stock
salt and white pepper
1/3 c. frozen corn
flour (to make thickening)
1 can evaporated milk
Fry bacon in a saucepan till crisp and bits are left on bottom of pan. Drain crisp bacon on a paper towel but leave approx 1 T. of bacon grease in the pan. Saute the celery and onion a couple minutes in the bacon grease. Add the diced potatoes and cover with enough chicken stock to cover potatoes. Season with salt and pepper and simmer 4 min. Add the corn, continue to cook until the potatoes are nearly done. Make a thickening with flour and water, and thicken the soup (it should be quite thick). Cook for 1 min to cook the flour and then add the evaporated milk. Heat through, but don't boil. Add bacon just before serving. Feeds about 4 people.
I love this soup and it's great with some rustic bread.
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