Corn Chowder

I found two different corn chowder recipes that I like portions of and mixed the two. I'm sure I'll forget what I did if I don't write it down. So here 'tis!

Ingredients

• 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) (leave the fat in the pan for fl
  
• 5 ears Corn, Shucked (about 4 Cups) -- I just used 4 cups of frozen corn. You could also do canned corn.
• 2-3 potatoes, diced
  
• 32 ounces, fluid Low Sodium Chicken Broth
• 1-½ cup Heavy Whipping Cream
• ½ teaspoons Kosher Salt (more To Taste)
• 3 Tablespoons Masa (flour made from corn) or flour (I found the masa near the mexican food at Meijer or Walmart)
  
• ¼ cups Water

Preparation Instructions

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Add corn and diced potatoes. Stir and cook for one minute.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine masa (or flour) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Potato Casserole

or better known as Cheesy Potatoes!!

I know we have our own recipe for this and they're all pretty much the same. But I wanted to document this one for myself because it was the recipe my grandma always followed.

1 pkg (32oz) frozen hash brown potatoes
1 stick butter, melted
1 pint (or 2 cups) sour cream
1/2 cup onion, chopped (I omit the onions)
1 can cream of chicken soup
2 cups sharp cheddar cheese
1 tsp salt
1/2 tsp pepper

Mix and top with crushed potato chips. Bake at 350 for 40-50 minutes.

Mashed Potatoes

Ummm....you should definitely make these. My sister made them for Thanksgiving and they were amazing!! There is an okay way to make mash potatoes and a right way--because mash potatoes can never be wrong. But these are definitely the right way! Enjoy!
Original recipe came from RealSimple.com

Serves 8Hands-On Time: 10mTotal Time: 40m

Ingredients

• 4 pounds red potatoes (about 8), halved
• kosher salt and black pepper
• 2 cups sour cream
• 1/2 cup milk
• 4 tablespoons (1/2 stick) unsalted butter
• 2 scallions, chopped

Directions

1. Place the potatoes in a large pot. Add cold water to cover and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain the potatoes and return them to the pot.
2. Add the sour cream, milk, butter, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper and mash. Transfer to a heatproof bowl, cover, and set over a pot of simmering water to keep warm, up to 1 hour.

Cottage Fried Potatoes

This isn't the healthiest recipe, but it's good! I remember my grandma making this when I was a kid. I'll eat potatoes any way they're fixed so if you're like me - enjoy!!

• 3 tbsp butter or margarine
• 3 medium potatoes (about 1 lb), thinly sliced
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp pepper
• 1 small onion, thinly sliced and separated into rings (optional! we don't do onions)

1. In a large skillet melt butter. Layer potatoes into skillet. Sprinkle with salt, garlic powder, and pepper. Cook, covered, over medium heat for 8 minutes. Add onion rings now if you're gonna! Cook, uncovered, for 8 to 10 minutes more or until potatoes are tender and browned, turning frequently.

Delicious Ham and Potato Soup

I got this recipe off of All Recipes.com. It was rated very well, so I tried it. It's not my favorite potato soup, but it was very good. Plus it was easier and faster to make.

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Here's the original recipe on All Recipes.

Baked Potato Soup

Here's another family favorite. I think I'll make it this week. I usually double it because it's so yummy.

Baked Potato Soup
from The Pampered Chef

4 med. baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup gr. onions with tops, thinly sliced
1 can (14.5 oz) chicken broth
1 1/2 cups milk
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. gr. black pepper
1 cup light sour cream
1/2 cup cheddar cheese, shredded

1. Remove skins from baked potatoes. In bowl, coarsely mash potatoes with a potato masher.
2. In a large pot, cook bacon over med heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 tsp. drippings in pot. You will be using this pot for the soup.
3. Meanwhile, chop celery and slice green onions. Add broth, milk, mashed potatoes, celery, onions, garlic, salt, and black pepper to drippings in pot. Bring to a boil. Reduce heat; simmer 10 minutes.
4. Stir in sour cream and reserved bacon. Serve in bowls and sprinkle cheddar cheese over each.