Friday, November 13, 2015

Comfort for the Weekend

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!!

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