I just shared on Facebook that I have been sick as a dog for three days straight. I caught what I will refer to as Bachelorette Virus 2011.
It was my sister in law’s Bachelorette party on the weekend and because she lives 4 hours away in a really cool vacation town type of place, and I live near the big city, her and the other bridesmaids decide to drive into Vancouver to celebrate! We planned a lovely dinner to be followed by drinks at a fancy lounge and then maybe dancing later in the evening. Turns out, 50% of the bridal party was sick with a cold when they arrived here.
We ended up having our lovely dinner but then skipping drinks to go back to our hotel room. We still had a great time, lounging in the hotel room and chatting, but being that we all stayed in a hotel room together, it was pretty much inevitable that I would be sick within the next few days.
Just as I expected, by Monday evening I was feeling pretty crappy. I ended up staying home from work all day Tuesday and lasted an hour at work on Wednesday before going home sick. Just when I thought it couldn’t get much worse, the unthinkable happened. My laptop broke! The screen apparently needs to be replaced, which was a huge pain in the rear-end because I was, obviously, in no shape to get repairs done AND what the heck was I going to do all day with no computer. I spent countless hours watching the food network, friends reruns, eating 498 popsicles and doing zero laundry or dishes. I used my iphone to shop for my fall boots which I found by the way! Mr. Delish thinks $180 for boots is too much but lucky for me, my friends disagree. So HA, 5 against 1 Mr. Delish!
In my sick state I also decided I needed soup. Like a huge bowl of steaming hot soup to soothe my throat and clear my sinuses.
My mom always makes corn and potato chowder when we were sick and Mmmmm it is so good! Creamy and hearty with sweet pieces of corn and salty bacon. Yum. It always makes me feel better. Unfortunately my mom doesn’t really have recipes for things like that. She’s like me. When she cooks she just works with that she has and it always turns out perfectly.
So I decided to try to duplicate her corn and potato chowder but I wanted to top it with things. You know. Good things. Soup toppings. Sour cream and grated sharp cheddar and chives and BACON. You know, those things. KIND OF a big deal.
Dunk your bread. Do it.
Baked Potato Soup:
makes 4-6 BIG servings
6 raw bacon strips, diced
1 whole Sweet Onion, diced
3 Russet Potatoes, peeled and diced
16 ounces (one tetra pack) Low Sodium Chicken Broth
Salt and Pepper to Taste
2 cups Whole Milk
1 cup Fresh or Frozen Corn Kernals
2 Russet Potatoes, skin on, sliced thinly
1 cup Sour Cream
1 cup grated Sharp Cheddar Cheese
About 6 chives, minced
In a big pot or dutch oven over medium heat, saute bacon until crisp. Remove to a plate lined with a paper towel. Pour out about half of the bacon fat and then set back over the heat. Add the onions to the pot and be sure to scrape up all the brown bits on the bottom of the pot. Saute the onions until very soft. Add in the diced potatoes and cover with the chicken broth, season with salt and pepper to taste. Heat until it comes to a boil and then reduce the heat to low, cover and simmer for 3 hours until the potatoes are soft.
Use a wooden spoon or a potato masher to mash up the potatoes into the broth. Add the milk, corn, and remaining potato slices and stir to combine. Add in half of the cooked bacon and set the rest aside. Cover and simmer for another 30 minutes until the potato slices are cooked through.
Taste and add salt and pepper if needed (this soup needs a lot of salt due to all the potato.) Serve in bowls and top each with a dollop of sour cream, some grated cheddar, a few of the cooked bacon pieces and a sprinkling of chives.
You could also be like me and just throw in some crusty bread for good measure.