Friday, November 2 2012, 01:36 PM MDT
Rosemary Potato And Corn Chowder
As Aired On November 2, 2012
Recipe Courtesy Of Valerie Phillips
2 14-oz. cans chicken broth (or 4 chicken bouillon cubes and 1 3/4 C. water)
1 28-oz. pkg. O¹Brien-style diced hash brown potatoes
1 3-oz. pkg. shelf-stable bacon bits (or about 3/4 C. of cooked, chopped bacon or 1 C. finely diced ham)
1 15-oz. can corn, drained
2 tsp. dried rosemary or 1 Tbsp. fresh rosemary
3 Tbsp. cornstarch
1/4 C. water
1 1/2 C. half-and-half, fat-free halfand-half, or milk
1 tsp. freshly ground pepper
Optional garnishes: grated cheddar cheese, bacon bits, rosemary Sprigs
1.) Place chicken broth, potatoes, and bacon in a large pot over high heat.
2.) When mixture comes to a boil, reduce heat to keep soup gently boiling, about 10 minutes, or until potatoes are tender. Add corn and rosemary.
3.) Mix cornstarch and water to a smooth paste. Stir cornstarch mixture into gently boiling soup and continue stirring until soup thickens.
4.) Turn off heat and stir in milk or half-and-half and pepper, until mixture is well blended and soup rethickens.
5.) Taste soup and adjust seasonings as desired. Ladle into serving bowls; garnish each with a tsp. of shredded cheddar, bacon pieces, or a rosemary sprig.
Slow cooker directions:
Place all ingredients except cornstarch and 1/4 C of water in a slow cooker on high for 3¬4 hours; on low for 5¬6 hours. Mix cornstarch and water into a smooth paste and stir into soup. Turn soup to high and leave lid off, stirring occasionally, for 20¬30 minutes, until soup thickens.
*Makes six servings.
(Copyright 2012 Sinclair Broadcasting Group.)