No, that’s not me. My kitchen never looks so neat and tidy! lol
It’s been windy and rainy 🌧 here on Vancouver Island, which makes me crave warm, comforting foods like homemade soup. There’s really no comparison between do-it-yourself cooking and processed meals. While I do like to go out for breakfast with Momma, dinner is generally made at home.
Tonight, I’m making one of our family favorites- Bacon Corn Chowder.
So, what does that have to do with Potato Soup, you ask? Well, now we’re getting to the good stuff 😋
Potato soup is versatile. You can make a variety of delicious meals starting with the good old spud.
For tonight’s dinner, I peeled 1 large onion, then cut it fine before adding it to my slow cooker. Then I added a pound of cubed bacon (I find cutting it up with scissors works great), and can be omitted for Cream of Potato Soup.
My crock has a sear feature, making it perfect for browning up the meat and onions. If you don’t have this and want to use a crockpot, simply fry bacon and onion in frying pan, then add to the crock, juices included for that umami flavor punch.
Next, I peeled and chopped 5 pounds of potatoes (I used yellow for this recipe) and tossed them into a bowl of cold water to clean and release some of the starch.
Give them a good rinse, drain, and add to pot.
Add salt and pepper. Let the mixture cook together for a few minutes to blend the flavors, then it’s on to the next step!
Ingredients so far:
1 large Onion- sliced fine
1 pound Bacon- cubed
5 pounds Potatoes- peeled and cubed
Salt and Pepper
Once the house starts smelling yummy, add a container of Vegetable Broth to the mixture.
It should cover the top of the potatoes. If not, add water. Next, add 2 tablespoons of Chicken Base for flavoring.
Then, set the crockpot to slow cook for two hours and wipe your brow with flour to show how hard you worked, lol.
Vegetable broth- large container
Chicken Base- 2 tablespoons
At the end of the cooking time, I poured half a litre of cream into the soup and 2 cans of cream corn.
While this heats, add 4 cups of cold water to a bowl, salt and pepper, and a generous sprinkling of flour (a cup maybe?) over the top. Whisk together, then add slowly to simmering soup pot until it thickens.
Cream- 1/5 litre
Cream Corn- 2 cans
Water- 4 cups
Salt and Pepper
Flour- 1 cup
Dinner is served!
Okay, so we’ve taken cream of potato and amped it up to bacon corn chowder. What else can we do?
Turn the leftovers into delicious Seafood Chowder in just a couple of easy steps!
This is best if you have about half of a crock left from the Bacon Corn Chowder. Heat to a simmer- if thick add water. You can always do the thickening slurry again later if needed.
Next, add whatever seafood combo you prefer. I buy a frozen combination of squid, mussels, and shrimp, but you could just as easily turn this into clam chowder with a couple cans of clams and the juice.
While that’s heating, add the other half litre of cream, and if needed, a new slurry mix, and you’re done.
Food Safe recommends not to reheat foods (especially seafood) more than once, so try to work the amounts to suit your family’s appetite.
Have you a favorite homemade soup recipe? We’d love to hear about it!