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Potato-Corn Soup

A rich potatoeee, chunky bowl of lip smackin' goodness.

Or is it a chowder? What makes a chowder a chowder anyway?  

All I know is it is pretty darned good. 

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I was lucky enough to have some leftover shrimp so I had an extra treat in my soup. 

 

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The stars of the show are potatoes, I used 4 small. A 14.5oz can cream style corn, 2oz cream cheese, half a small onion, 2 cloves garlic, green chili to taste, I used about 1 tablespoon and 2 cups vegetable broth (sorry, the broth was late for the photo shoot.)

This will make two large dinner size servings, or 4 dainty civilized servings. 

Dice the potatoes and onion, chuck up the cream cheese, and mince the garlic. 

I had some left over cooked shrimp that I used also. I think any protein, or none, would be good too. 

Boil the potatoes until almost fully cooked, they will cook more later; drain reserving about 1 cup of the potato water. 

KCBMONT1

Sauté the onion in butter/oil, about 1 tablespoon total, until translucent. Add the green chili and garlic, sauté a few more minutes then add vegetable broth. Chicken broth would be fine also. 

I used only 1 tablespoon of green chili. I am using green chilis that I roasted, peeled and froze and they are pretty potent. If you are using canned diced green I'm sure you'll need to add more.

I used a cheater vegetable broth that I made using a broth base mixed with some of the reserved potato water and plain water. 

 

KCBMONT2

Add the diced potatoes and simmer until the potatoes are soft, smush some of the potatoes with a fork to help thicken the soup. Add a 14.5oz can of cream style corn. Simmer stirring occasionally, be careful because now is when the soup could scorch. If you are using any protein, add it now. Add the cream cheese a chunk at a time mixing well before adding the next chunk.  

I didn't want the soup to be a potato-corn-shrimp soup so I didn't add the shrimp to the pot. 

 

KCBMONT3

I diced up some cold leftover shrimp and put it in the bottom of the soup bowl, then added the soup to that.

I figured the heat from the soup would heat up the shrimp, it did, perfectly. 

Deeelicious. 

@@@@@ Now You're Cooking! Export Format

Potato-Corn Soup

soups/stews

4-5 small Yukon Gold potatoes

1 14.5 oz can cream style corn

2 oz cream cheese; or to taste

1 tablespoon butter and oil mixture

1/2 small onion; diced

2 cloves garlic; minced

1 tablespoon fresh green chili, use more if mild; or to taste

2 cups vegetable or chicken broth

In a 2 quart saucepan, Boil the potatoes until almost fully cooked, they will cook more later; drain reserving about 1 cup of the potato water.
Sauté the onion in butter/oil, about 1 tablespoon total, until translucent. Add the green chili and garlic, sauté a few more minutes then add vegetable broth. Chicken broth would be fine also.

I used only 1 tablespoon of green chili. I am using green chilis that Iroasted, peeled and froze and they are pretty potent. If you are using canned diced green I'm sure you'll need to add more.

I used a cheater vegetable broth that I made using a broth base mixed with some of the reserved potato water and plain water.

Add the diced potatoes and simmer until the potatoes are soft, smush some of the potatoes with a fork to help thicken the soup. Add a 14.5oz can of cream style corn. Simmer stirring occasionally, be careful because now is when the soup could scorch. If you are using any protein, add it now. Add the cream cheese a chunk at a time mixing well before adding the next chunk. 

Once the cream cheese is fully incorporated, it's soup time.

Yield: two large dinner size servings, or 4 dainty civilized servings. 

Notes:  www.kokoscornerblog.com
  
** Exported from Now You're Cooking! v5.87 **

And that's that

 

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