Creamy Vidalia Onion Chowder
Posted by: Charl Tue, 16 Mar 2004, at 10:26 a.m.




4 slices cooked bacon -- coarsely chopped
2 tablespoons olive oil
2 pounds Vidalia onions -- about 4 medium
20 ounces mashed potatoes -- about 2 1/2 to 3 1/2 cups
1 tablespoon minced garlic
29 ounces fat-free chicken broth
2 cups frozen corn kernels
2 bay leaves
1/4 teaspoon thyme
1/8 teaspoon black pepper -- to taste
1/2 cup light sour cream

Heat oil over medium heat in a 4 1/2 qt Dutch oven. Meanwhile, peel and coarsely chop the onions, one at a time, adding to the pot as you chop. When all of the onions are in the pot, raise the heat to medium-high. Cook, stirring frequently, till the onions are tender, about 6 minutes.

Meanwhile, if using leftover or packaged mashed potatoes, microwave till warm, about 3 minutes. Set aside.

Add garlic to soup pot; stir and cook 1 minute. Add broth and stir well, scraping pot to remove any brow bits. Add potatoes, corn, bay leaf, thyme, and pepper.

Cover the pot, raise heat to high, and bring the soup to a boil. When soup boils, remove from heat and turn off the stove. Remove the bay leaves, and stir in sour cream till well combined. Serve at once, garnishing with chopped bacon.

Note: Recipe uses packaged mashed potatoes and pre-cooked bacon. You can make the potatoes yourself and/or cook the bacon yourself.