Ingredients
- 4 slices bacon
- 2 Tbsp. olive oil
- 4 Vidalia onions
- 2-3 cups leftover mashed potatoes (I used 3)
- 4 cloves garlic
- two 14-1/2 oz. cans chicken broth (or use homemade) (I used homemade)
- 2 Cup corn kernels
- 2 bay leaves
- 1/4 tsp. dry thyme
- black pepper
- 1/2 Cup sour cream
Directions
Fry the bacon crisp. Heat oil in large pot. Coarsely chop the onions, add to pot, cook till tender, about 10 min. Mince the garlic, add to pot, cook 1 min. Add broth, potatoes, corn, bay leaves, thyme. Bring the soup to a boil. Remove the pot from the heat. Remove the bay leaves. Season with pepper. Add sour cream. Serve in soup bowls, and sprinkle crumbled bacon on top.
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Submitted 6/13/05.
Source: rec.food.cooking newsgroup
Submitted By: Teresa Johnson
techgoddess@att.net
Vidalia Onion Chowder