Recipe: Potato and Corn Soup

Here it is March 1st and we are headed towards Spring and what have I discovered Groundhogs LIE!  Just two days ago it snowed here and we still have a foot of snow on the ground.  Worst part...we are almost out of propane and are unable to get a truck up here with all the snow and ice.  I have turned off the heat and we are just using the wood stove to heat the house.  

I'm making recipes that I use the slow cooker, induction plate where I don't have to use the range all the time.  I'm lucky my microwave also is a convection oven.  

Since this recipe doesn't take long to make I was able to make it on the stove and bake the potatoes in the convection oven. 

Potato and Corn Soup

4 russet potatoes

5 slices bacon, dice

1 onion, diced

3 carrots, diced

3 stalks celery, diced

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme

12 oz bag frozen corn

32 oz box low sodium chicken stock

1 bay leaf

1 teaspoon each salt and pepper, to taste

2 15oz cans creamed corn

1 cup half n' half

few dashes tabasco

garnish: sliced green onions and sour cream

Bake potatoes in a 375 degree oven for 1 hour cool long enough to handle remove skin and cube. In a large stock pot cook diced bacon until done but not crispy. Add onion, carrots and celery sauté for 5 minutes add frozen corn, rosemary, sage, thyme, salt and pepper continue to sauté for another 5 minutes.  Add potatoes (smashing 1/4 to 1/2 the potatoes leaving the rest chunky), chicken stock, bay leaf cover and simmer on low for 20 minutes.  Add creamed corn, half n' half and tabasco, add additional salt and pepper if needed, cover and simmer for an additional 20 minutes.  Garnish with sliced green onions, sour cream and more tabasco if desired.

Until Next Time,

Pam