Wednesday, August 22, 2012

Potato Corn Chowda

God I love soup. This one especially. With a slice of crispy pancetta on top - damn.

Potato Corn Soup

1/2 onion or a couple leeks chopped
2 tablespoons butter
about pound and 1/2 yukon gold potatoes peeled and cut into cubes
couple cups chicken broth (enough to cover the potatoes)
2 ears corn, kernels cut off the cob
1/2 cup whole milk
splash of cream
cooked pancetta or bacon
sprinkling of fresh basil (my purple basil from the garden!)

Saute the onion in the butter until soft - about 7 min. Add the potatoes and broth to cover and cook until tender - about 12 min. Pour in the corn, milk and cream and cook another 5 min. S&P to taste and serve topped with bacon and basil. Soothes the soul.

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