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!
Saturday, October 8, 2011
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