Another week, another soup.
But first, may I introduce you to my newest love...
*I could not bring myself to use two sticks of butter, slathering only one on the two halves.
This weekend, I urge you to pick up your favorite loaf of bread from the bakery and follow these simple steps to heaven on earth. I kid you not, the doc and I just consumed an entire loaf of Rustic Italian Pave from On the Rise bakery with leftover chowder, and life just got a little sweeter (and fuller). You read that right, an entire loaf between the two of us. Excuse me while I go change into sweats. Oy.
I almost regret stumbling upon this recipe, which will inevitably prevent me from shedding the extra lbs I packed on since walking through the doors of On the Rise. Bread is to me what chocolate is to so many. I continue to be seduced by its fresh baked aroma, crusty exterior, soft interior and the harmonious pairing of warm bread and melted butter. A trip to South Beach might be in order, if you know what I mean.
I almost regret stumbling upon this recipe, which will inevitably prevent me from shedding the extra lbs I packed on since walking through the doors of On the Rise. Bread is to me what chocolate is to so many. I continue to be seduced by its fresh baked aroma, crusty exterior, soft interior and the harmonious pairing of warm bread and melted butter. A trip to South Beach might be in order, if you know what I mean.
From allrecipes.com with slight modifications by yours truly
Ingredients:
2 Tablespoons butter or margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth or stock
3 cups peeled and cubed potatoes (I prefer Yukon Gold)
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (4 ounce) can diced green chilies
1 (2.5 ounce) package country style gravy mix (I have yet to find "country style" any basic gravy mix will do.)
1 cup milk
1 cup half and half
1 cup shredded Colby jack cheese blend
salt and pepper to taste
In large pot, melt butter over medium high heat. Add chopped celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 25-30 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk, and stir both milk and half and half into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Garnish with extra cheese and dollop of sour cream (if desired).
And, don't forget "The Bread!"