Creamy Vidalia Onion Chowder
Source of Recipe
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List of Ingredients
4 slices crisp bacon
2 tbsp. olive oil
2 lb. (about 4 medium) Vidalia or other sweet onions
1 pkg. (20 oz.) refrigerated mashed potatoes
1 tbsp. bottled minced garlic
2 cans (14-1/2 oz. each) chicken broth
2 cups frozen yellow corn kernels
2 bay leaves
1/4 tsp. dried thyme
1/8 tsp. ground black pepper, or more, to taste
1/2 cup sour cream
Recipe
Cook bacon until crisp. Blot with a paper towel to remove any excess grease. Set aside.
Heat oil on medium in a large Dutch oven or soup pot.
Meanwhile, peel onions and coarsely chop, adding onions to pot as you chop. When all onions have been added, raise heat to medium-high. Cook, stirring frequently, until onions are tender, about 6 minutes. Add garlic to soup pot, and stir and cook 1 minute. Add chicken broth and stir well, scraping pot bottom to remove any brown bits. Add mashed potatoes, corn, bay leaf, thyme and black pepper. Cover pot, raise heat to high, and bring soup back to a boil.
Meanwhile, coarsely chop bacon and set aside. Whee soup boils, remove pot from the heat and turn off stove. Remove bay leaves, and stir in sour cream until it is well-combined. Serve at once in soup bowls, sprinkling bacon on top at the table.
Makes 5 servings
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