Sweet Onion Chowder
Serves: 4 generously Start to Finish: Under 25 minutes
Morgan gives this: and ½
4 slices of bacon
2 tablespoons of olive oil
2 pounds (about 4 medium) Vidalia or other sweet onions
3 cloves fresh garlic, minced, or 1 tablespoon bottled minced garlic
2 cans (about 14 ounces each) fat-free chicken broth, or 4 cups homemade chicken stock
2½ cups leftover mashed potatoes or reconstituted instant mashed potatoes, or 1 package (1 pound, 4 ounces) refrigerated mashed potatoes, such as Simply Potatoes
2 cups frozen yellow corn kernels
2 bay leaves
¼ teaspoon dried thyme
½ cup sour cream
1. Place the bacon on a microwave-safe plate and microwave until crisp, 3 to 4 minutes. Blot with a paper towel to remove any excess grease. Set aside.
2. Meanwhile, heat the oil in a 4½-quart Dutch oven or soup pot over medium heat. Peel the onions and coarsely chop them, adding them to the pot as you chop. When all of the onions have been added, raise the heat to medium-high and cook, stirring frequently, until they are tender, about 6 minutes.
3. Add the garlic to the soup pot. Cook, stirring, for 1 minute. Add the stock and stir well, scraping the bottom of the pot to remove any brown bits. Add the mashed potatoes, corn, bay leaves, thyme, and black pepper.
4. Cover the pot, raise the heat to high, and bring the soup to a boil. Meanwhile, coarsely crumble the bacon and set it aside. When the soup comes to a boil, remove the pot from the heat. Remove the bay leaves and stir in the sour cream until it is well combined. Serve at once, sprinkling the crumbled bacon on top.
Note: Tina the llama enjoys this as her evening meal.