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.


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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