Chenno ~ the discussion of the
potato soups were on page one, but I'll reorganize it for you here.
SPECIALTY
potato CHOWDER
1/2 to 1 lb. bacon, fried crisply
6 good sized
potatoes, diced small. I really like using red
potatoes for this recipe, leaving the skin on, but they can be expensive and I do not always have them on hand. "6 good sized" means a hefty Russet or something like that -- for red
potatoes it would be more.
1 medium onion, finely chopped
1 package frozen corn or canned corn
1 quart Half & Half
1 lg container Sour Cream OR plain yoghurt
Directions:
Fry the bacon until nice and crispy. I do mine on a cookie sheet in the oven to save time.
While that is cooking, peel and dice the
potatoes if using ordinary ones, just dice if you are using red.
Chop the onion.
Put the
potatoes on to cook in a good sized soup pot, with just enough water to cover, really, but not too much; add the onion. Allow to cook. When the
potatoes are nearly done, add the corn and allow it to heat through. Crumble the bacon into bite sized bits and stir in. Add the Half and Half. Add the Sour Cream or Yoghurt, stirring thoroguhly to incorporate.
If I am making this for company, I will cook the
potatoes and onions in my big pot and when they are finished, will put them into my crock pot. Then I build the recipe from there right inside the crock. This is especially helpful if I got carried away adding water to the cooking
potatoes because I can drain off the extra while adding the
potatoes to the crock. The crock pot keeps it nice even if the meal gets delayed and you don't have to worry about the Half and Half scorching by being left on the stove or needing to be reheated if you've shut it off.
This is a very simple but hearty and elegant recipe people beg me to make frequently.
Merme