Cheesy Corn and Potato Chowder
(with my alerations) (Kristin's alterations, I followed them exactly and this soup rocked!)
This makes a LARGE batch...
4-5 strips of bacon, raw, chopped
4-5 stalks celery
1 large onion, chopped
5 C. Chicken broth
5-6 medium potatoes, peeled and cubed
2 cans of creamed corn
1 (4oz.) can diced green chiles (can use the 7oz. can if you really like chiles)
1 (2.5oz.) package country style white gravy (I use the peppered one)
2 c. milk and/or cream (I end up doing half nonfat milk and half 1/2 & 1/2 to make it a little healthier)
1-2 c. shredded cheddar cheese (depending on your taste)
1) cook bacon till the fat is rendered, add onion and celery. Cook till tender (I make sure it is very soft before I move on so it will desolve and the kids don't find it)
2) add the chicken broth, bring to a boil. Add potatoes, cover and simmer for 20-25 minutes. (I cook it till the potatoes are falling apart, I like the texture in the end when you cook it this long, more chowder like)
3) stir in corn and chiles, do not drain the corn. Return to a boil. Dissolve gravy mix in milk/cream, stir into boiling mixture, reduce to a simmer.
4) If you feel it is too thin, add another gravy package to the soup. Add cheese to pot, cook until it is melted and blended in.
That's it.
(with my alerations) (Kristin's alterations, I followed them exactly and this soup rocked!)
This makes a LARGE batch...
4-5 strips of bacon, raw, chopped
4-5 stalks celery
1 large onion, chopped
5 C. Chicken broth
5-6 medium potatoes, peeled and cubed
2 cans of creamed corn
1 (4oz.) can diced green chiles (can use the 7oz. can if you really like chiles)
1 (2.5oz.) package country style white gravy (I use the peppered one)
2 c. milk and/or cream (I end up doing half nonfat milk and half 1/2 & 1/2 to make it a little healthier)
1-2 c. shredded cheddar cheese (depending on your taste)
1) cook bacon till the fat is rendered, add onion and celery. Cook till tender (I make sure it is very soft before I move on so it will desolve and the kids don't find it)
2) add the chicken broth, bring to a boil. Add potatoes, cover and simmer for 20-25 minutes. (I cook it till the potatoes are falling apart, I like the texture in the end when you cook it this long, more chowder like)
3) stir in corn and chiles, do not drain the corn. Return to a boil. Dissolve gravy mix in milk/cream, stir into boiling mixture, reduce to a simmer.
4) If you feel it is too thin, add another gravy package to the soup. Add cheese to pot, cook until it is melted and blended in.
That's it.
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