I had to include this photo I took of the chiminea on our back porch. My dad bought this stuff that's like sand you sprinkle into the fire. It makes the fire burn in the beautiful colors!
Recipe from foodnetwork.com
Potato & Corn Soup
Serves 8-10
1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups 1% milk
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cans whole kernel corn
crumbled bacon bits, for garnish
grated sharp Cheddar, for garnish
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute.
Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, pepper, and corn. Return soup to a boil, then remove from heat.
Serve soup sprinkled with bacon bits and grated cheese.
3 comments:
Mmm this soup sounds good to eat when the weather is cold (which is now)!
i know this is an older post, but i read your blog and i was looking for non-dessert recipes and this sounds delicious! but i have a quick question - is the 1/2 cup of milk to dissolve the bullion cubes in part of the 4 cups of milk or an additional 1/2 cup? thanks & can't wait to read your next post. :)
Erin, it's an additional 1/2 cup of milk. :)
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