Potato Corn & Bacon Chowder

I love good hearty soups, stews and chowders in the fall and winter. They are quick, easy meals to prepare and so delicious.

Here in South Carolina, as soon as the temps lower just a bit in the early fall, chowders like this are my go to for many weeknight meals. This chowder is rich, creamy and thick ... a real stick to your ribs kind of meal, delicious with a side salad and a good crusty bread to dunk.

RECIPE
Ingredients
2 shallots, diced (or one small onion)
4 tbls butter
1/3 cup all-purpose flour
2 cups chicken bone broth or stock
2 cups heavy whipping cream
2 cups peeled and diced potatoes (2 medium red or Yukon gold potatoes, not Russet)
1 cup niblet corn (fresh or frozen)
1/2 tbls parsley flakes
1 tsp course-ground black pepper
1 tsp garlic powder
3 strips bacon, cooked crisp and crumbled
1 cup shredded cheddar cheese

Method
In a large sauce pan over medium-high heat, melt butter and saute' shallots several minutes or until translucent but not browned. Slowly whisk in flour, then add chicken bone broth or stock and mix until well blended.

Stir in cream, potatoes, corn, garlic powder, parsley flakes, and course-ground black pepper; cook until mixture reaches a low boil, just beginning to bubble up some, stirring often. Reduce heat to low and cook until potatoes are cooked through and softened; stir in crumbled bacon and cheese, and cook until cheese is melted. Remove from heat and serve immediately while piping hot.

Refrigerate any leftovers.

Yield: 4-6 servings

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Loaded Potato Chip Dip

I wish I had more pictures of this one to share with you, but I don't! It was devoured so fast the only picture I ever got of it is this one before it was served.

This is the BEST dip I have ever made hands down! Saw this gem on Tasty late last year and had to try it. We made up a batch for a New Years Eve Party at Wateree Recreation Area, where my husband is the manager, to rave reviews. We could have easily made 3 or 4 times the amount we did, and still have had none leftover, it was that popular.

It is the perfect dip for tailgate parties, football watching, get together's, back yard cookouts, pot lucks and more. Trust me, everyone will be happy you made it to serve, or brought it with you to share. You will be the hit of the party!

RECIPE
Ingredients
1 - 8 oz Sour Cream
1 - 8 oz Cream Cheese
1 packet Ranch Seasoning
1 cup Shredded Cheddar Cheese (plus extra for topping)
1/2 cup Crumbled Bacon (plus extra for topping)
1/4 cup Chopped Green Onions  (plus extra for topping)

Method
Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth. Then, add in the cheddar cheese and stir until well-blended. Lastly, add in the crumbled bacon and the green onions and stir.

Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Spicy Taco Bowls

Simple, easy Spicy Taco Bowls. Make your own DIY Homemade Taco Seasoning, and add any toppings you like. Quick and easy!

Ingredients
2 tbsp DIY Homemade Taco Seasoning
1 lb. ground beef 
Tostito chips (Fritos or Doritos)
Shredded cheddar cheese
Salsa
Options: shredded lettuce, sour cream, sliced jalapeno peppers, sliced black olives

Method
Brown ground beef and drain any fat. Sprinkle 2 tbsp. DIY Homemade Taco Seasoning over beef and stir in 1/3 cup water. Simmer until water is absorbed.

Assemble taco bowls:
Place crumbled chips on the bottom of a bowl, top with lettuce, taco meat, shredded cheese, salsa and your choice of other options listed above.

Enjoy,
Mary

Breakfast Potato Boats

This is totally one of those, duh, why didn't I think of this before recipes! I mean really ... just wait, you'll see.

I was thinking about what to make for breakfast, and for some reason, I remembered the many times we've had a leftover baked potato (or maybe just a half of one) I cubed up for home fries to use it up. I've done this many times with leftover baked potatoes, especially on the weekend, so I thought, hmmmmmm ... well what IF I just baked a potato, scored it into cubes and loaded it up with the typical things I make to accompany home fries?

Eureka! So easy! And it's one of those you can make any way you want by using cooked and crumbled bacon or ham pieces instead of the sausage, or any toppings you like ... so simple! Add some fresh fruit to this as a side dish for the perfect breakfast.

Ingredients
1 large Russet potato
1/2 tbls olive oil
1/2 tsp coarse salt
2 eggs, scrambled
Sausage, cooked and crumbled
1 tbls. butter, melted
Shredded cheddar cheese
Tomato salsa (optional)
Salt and pepper, as desired

Method
Preheat oven to 400.  Scrub the outside of the potato, pat dry with paper towels, then rub olive oil all over the skin. Sprinkle with salt and place on a baking sheet and bake until done, about 1 hour (this step can be done ahead of time, or use a leftover baked potato).

Meanwhile, scramble the eggs, cook and crumble the sausage, and set aside.

Once baked, remove from oven, and split potato in half length-wise. Brush potato with melted butter and carefully cut potato into cubes, being careful not to cut through the potato skin.

score the potato into small cubes

Place the potato back on a baking sheet and top with shredded cheddar cheese, then crumbled sausage, scrambled eggs and more shredded cheddar cheese.

add the cheese

add the cooked and crumbled sausage

add the scrambled eggs

add more shredded cheddar cheese

Return to oven and bake 5 minutes or until cheese it melted.

Sprinkle with salt and pepper and serve topped with tomato salsa if desired.

Yield:  1 potato = 2 servings

Enjoy,
Mary

Potato Egg and Cheese Waffle

I love playing around with different waffle ideas. The good old waffle iron is such a versatile tool and it takes "every day" ingredients and makes it something new and fun.

Ingredients
1/2 cup frozen cubed potatoes
2 farm fresh eggs, beaten
salt and pepper to taste
1/4 cup shredded cheddar cheese

Method
Place potatoes around the bottom of a well greased waffle iron. Close lid and cook several minutes, or until potatoes are almost cooked through.

Pour beaten eggs with salt and pepper over top of potatoes. Sprinkle on shredded cheddar cheese, close lid and continue cooking until eggs are set.

Serve immediately with a side of fresh salsa if desired.

Yield:  1 large waffle

Enjoy,
Mary

Farm Fresh Potato Soup

When I received this delivery from Backyard Produce, it included some Yukon Gold Potatoes, known for their extra creamy texture and buttery taste, and a large yellow onion. I knew right then and there I was going to make this potato soup.

Chockful of delicious buttery potatoes in a cheesy creamy broth, this farm fresh potato soup has serious stick to your ribs qualities that make it a true winner. 

What do you need to make farm fresh potato soup?

• 5-6 Yukon gold potatoes
• 1 onion
• butter
• chicken stock or bone broth
• garlic powder
• salt and pepper
• cream
• shredded cheddar cheese
• 3-4 strips bacon

My husband didn't even talk while he was eating it other than muttering the occasional mmmmm, dang, yummmm!

RECIPE

Ingredients
5-6 Yukon Gold potatoes, peeled and diced small
1 onion, diced small
4 tbsp butter
32 oz. chicken stock or bone broth
1/3 cup flour
1-2 tsp. garlic powder
1-2 tsp. course-ground black pepper
1 tsp. salt
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup heavy cream 
3-4 strips bacon, cooked and crumbled

Method
In a large saucepan, melt butter and saute' onions until translucent. Sprinkle with flour, garlic powder, salt and pepper and stir well; add chicken stock and whisk well to incorporate.

Add potatoes and bring to a low boil over medium-high heat stirring often. Reduce heat and cook 25 minutes or until potatoes are fork tender, stirring occasionally to prevent sticking.

Stir in 1 cup shredded sharp cheddar cheese and 1 cup heavy cream, stirring well to blend and allow cheese to melt. Taste and adjust seasonings as needed.

Serve immediately topping each serving with remaining shredded sharp cheddar cheese and crumbled bacon.

Yield:  4-6 servings

Enjoy,
Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.