Sunday, November 6, 2011

Sassy and Corny... Just Like Me!

In honor of my new goal of reducing salt and just plain cooking more in general, I give you my very first recipe recommendation! Please hold your applause...

While perusing I found the following recipe:

Sassy Potato Corn Chowder (Courtesy of

What You Need
4 slices
OSCAR MAYER Bacon, chopped
1 can  (14 oz.) fat-free reduced-sodium chicken broth  
1-1/4 lb. baking potatoes (about 3), peeled, cubed  
1 pkg.  (10 oz.) frozen corn, thawed, drained  
2 stalks celery, sliced  
1/2 cup  chopped onions  
1/2 cup MIRACLE WHIP Light Dressing  
2 Tbsp.  flour  
2 cups milk 
 Make It
COOK bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan.
ADD broth and vegetables to saucepan. Bring to boil; simmer on low heat 15 min. or until potatoes are tender.
MIX dressing and flour in medium bowl. Stir in milk. Add to potato mixture with bacon; cook 3 to 5 min. or until slightly thickened and heated through, stirring constantly.
 This seems tasty so let's give 'er a go!

Step 1: Collect your ingredients! (Ain't they pretty?)

Step 2: Start frying up your bacon. Have a moment of panic as you realize you didn't plan out your prep work and have not yet thawed your corn, diced your potatoes or sliced up your celery...take a moment to thank God for microwaves with defrost functions.

Step 3: I playfully call this step "Darn it, I miss!" You spend some time cleaning up the mess you made of your kitchen floor while peeling your potatoes in haste. You then remember your poor neglected bacon and take it off the burner after it has been thoroughly petrified as per below:

Step 4:  Enjoy the facial as you combine your veggies and broths. (This takes time...lots of time it felt like...)

Step 5: Make creamy!

Step 6:  Let thicken up a bit and enjoy! (I would have preferred a more aesthetically pleasing bowl for this picture, but unfortunately I've not run my dishwasher yet)

While I did find this soup tasty I did find it lacking a bit in flavor and seasoning. You won't get any judgies from me for adding a little extra something whether it be extra salt, cheese, or whatever floats your boat. The bacon adds a little pizazz and I feel this dish might benefit even more by sitting a few hours, or overnight. I had also used skim milk for the recipe as it was all I had. Using whole or even 2% milk might benefit as well but I'll let you be the judge of that. 

Pretty sure I'd try this again sometime. It's a hearty, comforting chowder that stays with you. 

Bon Appetit!

1 comment:

  1. Sounds delicious! And sassy... and corny... just like you. :P