The first is for a chowder and is based on a recipe called "Sunday Night Potato Chowder" from the cookbook "The Dinner Doctor." (A great Christmas gift!) It was quick and easy, and used ingredients I generally always have on hand.
- 4 slices of bacon-cooked and cut up (I had extra ham on hand, so used it instead. I know Jill and Marla will have this problem often, too.)
- 4 cups frozen tator tots
- 1/2 cup or so of diced onions
- 1 can of corn (drained), or 1 cup frozen
- 2 cups milk
- 1 can chicken broth
Put the tator tots into a big pot and cook on low heat, stirring around, until thawed a bit. Add the corn, onions, ham, milk and broth. Cook over medium-high heat until it comes to a boil. Reduce heat to low, cover, and let simmer at least 15 minutes, or until tots are soft. They will mash up as you stir the soup.
The second is for a baked potato soup.
1/3 cup butter
1/3 cup flour
2 cups milk
2 cans chicken broth
6 large potatoes
1 cup sour cream
- Cook the potatoes until done, either in microwave or the oven.
- Meanwhile, mix the butter and flour over medium heat. When it has thickened a bit blend in the milk and broth slowly. Leave this cooking over low-medium heat while you work on the potatoes. (If I have any extra onions or celery around I often add them, too, cooking them in the butter before adding the flour and milk.)
- Peel the potatoes and cut up about half and mash the other half. Add to the soup.
- Add sour cream and serve.