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Saturday, October 8, 2011

Golden Potato Corn Chowder

Mmm..This was a really tasty soup using one of my favorite new ingredients, the College Inn White Wine & Herb Broth.  I have been finding so many ways to use this delicious broth and there are more recipes on the way.  For day #8 of Soup Month we created this hearty soup using basic ingredients you probably already have in your pantry.  The Yukon Gold potatoes give this soup a beautiful color and texture and by mashing a portion of them, they provide that creamy "chowder" effect.

1/2 lb  Thick Cut Smoked Bacon, diced and divided in half
1 lb Smoked Ham, cubed into 1/2-inch pieces
1 small Onion, diced
6-7  medium Yukon Gold Potatoes, scrubbed, peeled and cubed
2 cups Frozen Corn
1  32-oz container  College Inn White Wine & Herb Broth
1/2 tsp  Black Pepper
1 tsp  Salt
1/3 cup  Half and Half or Milk

In a large soup pot, saute 1/2 of the bacon until just crispy.  Add the ham, onion and potatoes, stir and saute for 5 minutes or until onions are softened and the potatoes are browned just a bit on the edges.

Add the corn, broth and salt and pepper.  Bring soup to a boil, reduce heat slightly, and continue on a low boil for about 12 minutes or until the potatoes are fork tender.

While the soup is cooking, brown the remaining portion of bacon in a skillet until crispy.  Let bacon drain on a paper towel and keep warm.

When the potatoes are tender, remove about 1 cup of potatoes to a bowl, add the milk and mash lightly.  Return the potatoes to the soup and stir. The mashed potatoes will thicken the soup nicely.  Serve in soup bowls with a sprinkle of bacon.  Enjoy!

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