Saturday, January 29, 2011

Goldilocks and the Three Little Pigs

It's time to make soup again, and I didn't go shopping today , so I'll have to rely on whatever is in my pantry. Onions (of course), and a few Yukon gold potatoes. And in the frig there are a few strips of bacon, some deli ham from last Sunday's potluck luncheon at church (sandwiches), and half of a kielbasa.

Don't be frightened -- we can make this work. Trust me.

Kielbasa Chowder
2 or 3 Yukon gold potatoes (enough to make 1 1/2 cups, peeled and diced)
4 slices bacon, diced
1 onion, chopped
1 slice deli ham, minced (enough to make about 1/2 cup)
1/2 pound kielbasa, diced
1 14-oz can cream-style corn
1 can condensed cream of mushroom soup
2-3 cups milk
salt and pepper to taste

Place the potatoes in a medium saucepan and cover with water to about 1 inch above the potatoes. Bring to a boil and simmer until the potatoes are tender, about 5 minutes. Drain and set aside.

In a large saucepan saute the bacon and onions about 5 minutes. Add the deli ham and kielbasa and continue to cook, stirring occasionally, until the onions are tender and the kielbasa begins to brown, about 2 minutes more. Add the reserved potatoes, corn, soup, and 2 cups of the milk.

Reduce heat to low and simmer until all ingredients are heated, stirring occasionally. If chowder seems too thick, add more milk. Taste and adjust seasoning.

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So, why did I call this "Goldilocks and the Three Little Pigs"? The gold potatoes and three kinds of pork, of course!

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