POTATO CORN CHOWDER!
Additional potatoes and corn will probably be necessary for this soup unless you were feeding an army :-)
Reminder: I do not give specific ingredient amounts since they are strictly dependent on how much you have in leftovers. Soup is very forgiving, so do not worry about this. Flavor is an individual preference. Just remember it is easier to add MORE of a flavor, then take too much OUT.
Okay, so let's start with chopping some sweet onions and sauteing them in a small amount of olive oil in the bottom of your soup pot. While the onions are slowly cooking over a low-medium heat, peel and dice some potatoes. I prefer red potatoes as they are not as starchy tasting as regular (Idaho type potatoes). My husband on the other hand, prefers the starchy flavor. So once again, everything is a matter of taste. Use what YOU like.
Put the potatoes in the pot with the onions and just cover with water. You do not want too much water, just enough to cook the potatoes. Turn heat up so the potatoes come to a boil. The water should reduce (disappear) quite a bit as the potatoes absorb the water and the heat evaporates it. The potatoes should be soft within 7-8 minutes after the water began to boil. Do not drain the pot.
Add a can or two of chicken broth. stock, or crush a bouillon cube into the pot. If you use a bouillon cube add 1-2 cups of water. Turn the burner down to a lower-medium heat. After pouring the broth in the pot the temperature of the soup should not be at the boiling point anymore. Therefore, we are safe to add some milk (I use fat-free, or skim). You can use whatever you like, whole milk, 2%, or even half & half. Stir.
Okay, now this is my preference, you can do this step or not. But I do not like chunks of potatoes in my soup. I have bitten into way too many piping hot potatoes, that I have burned my tongue, roof of my mouth and even my throat. For whatever reason, potato chunks really hold their heat. So I take a potato masher and lightly smashed the potatoes in the pot. I want smaller pieces of potato and this also helps to thicken the soup.
Add your leftover corn, add more if desired and add mashed potatoes. Stir. Soup should stay at a simmer (not a boil). Add 1-2 bay leaves, a washed stalk of celery and a washed whole carrot (these 3 ingredients will be removed before serving). Add salt, pepper and a tablespoon of butter, margarine, or butter spread. Soup is the one dish where I actually use real butter.
Why? Because a very small amount of butter can add huge flavor to your creamy soups. It is also distributed over so many portions that the fat and calories are really insignificant. If you use a small amount! :-)
Allow soup to simmer for 20-30 minutes. At this point taste your soup and decide on whether you want more salt or pepper.
You can also add:
Basil
Dill weed - wonderful with potatoes
Bacon bits - I recommend Hormel's 50% less fat bacon bits. A small amount adds a lot of flavor.
American or Cheddar cheese - stir continually as cheese melts so that it incorporates smoothly into the soup.
Remove the bay leaves, celery and carrots.
Okay, now that your flavor is where you want it and you have allowed the soup to simmer for at least five minutes after adding the last ingredients, how is the thickness of your soup? I like a medium to thick chowder. If the potatoes and cheese have not thicken your soup to where you would like it put 1-2 tablespoons of
cornstarch into a bowl and mix in some cold water as you stir with a fork. You want the mixture to be milk consistency. Make sure your soup is simmering, it has to have a slight bubble for the cornstarch to thicken the soup. Pour the cornstarch into the pot while stirring. Allow to simmer, while you stir, for 5 minutes.
You are ready to eat some delicious soup! ENJOY!
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