My sweet husband made this delicious warm soup with toasty bread to dip in it! It's been cold here and it was so nice! Mmm!
Bacon Potato Corn Chowder
1/2 lb bacon strips
1/4 cup chopped onion
1 1/2 lbs Yukon Gold potatoes, peeled and cubed
14 3/4 oz cream style corn
12 oz evaporated milk
1/4 tsp each salt and pepper
Cook bacon over medium heat until crisp and drain on paper towels. Discard drippings, reserving 1 1/2 tsp in the pan. Add onion to drippings; cook and stir over medium-high heat until tender.
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
Add corn, milk, salt, pepper, and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Galway Potato Bread
2 russet potatoes, peeled, divided
1 egg plus 1 egg white
3/4 cup milk
1/3 cup canola oil
1/2 tsp caraway seeds
3 1/4 cups flour, plus additional for kneading
1 1/2 tsp baking powder
1 tsp salt
Bring 1 inch of water to a boil over high heat in a medium saucepan fitted with a steamer basket. Cut one potato into eighths and add to pot; cover and steam for 15 minutes or until tender. Mash with a potato masher in a large bowl and set aside to cool. Preheat oven to 375 and spray a baking sheet with cooking spray. Coarsely grate remaining potato; squeeze out any extra moisture and add to mashed potatoes. Stir in egg, egg white, milk, oil, and caraway seeds until fairly smooth. Add flour, baking powder and salt; stir until mixture forms a soft but sticky dough. Turn dough onto a lightly floured board and knead for 1 minute, adding a little more flour if dough is sticky. Shape into circle and place on prepared baking sheet; flatten slightly, keeping the dough mounded in the center. Using a sharp knife, make an X in the top of the dough. Bake for 55 minutes or until golden brown.
Dip in soup!!