I made this potato soup from an old Paula Deen cookbook. My husband is not exactly a fan, but he ended up really liking this soup. A really, rich and satisfying meal and we ate on the leftovers for like two days. I made her green chili corn muffins as well and decided I could post both together even though this will end up being quite a lengthy post.....but who could get bored of looking at potatoes and corn muffins....just writing about it gets me hungry!
|Base of soup uses onions and carrots|
|Cook the carrots and onions in a stick of butter.....always indicates goodness when a stick of butter is around|
|After the carrots and onions cook for a bit in the butter add some flour|
|Add cream, vegetable stock and cut up potatoes|
|After cooking for about an hour soup is ready to eat|
|My soup looks more like a chowder, but you can add some more milk or water to thin it out, also I made these green chili corn muffins....see pics below|
|Lots of wet ingredients....sour cream, cream corn, green chili and cheddar cheese|
|Add egg and mix ingredients just until incorporated|
|My steadfast kitchen helper, my french bulldog Luna, always hoping something falls on the floor|
|Technically I should have made all the muffins small, but I only have one mini muffin pan right now|
|Well worth all the ingredients the recipe calls for...these would be great with chili or tomato soup too|
The muffins look great! Please send me the recipe!ReplyDelete
This is a Paula Deen recipe from her cookbook called "Paula Deen & Friends, Living It Up, Southern Style":ReplyDelete
Green Chili Corn Muffins
1 1/4 cup stone ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp cheddar cheese
1 8ounce can cream style corn
1 cup sour cream
1 4ounce can chopped green chilies
1/2 cup canola oil
2 eggs, lightly beaten
1.) Preheat oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2.) In small mixing bowl, combine cornmeal, salt, and baking powder, stirring with metal spoon. Add the cheese, corn, sour cream, and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not overmix! The batter will be very stiff.
3.) Place about 1/2 teaspoon of batter into each muffin cup. Bake for about 18-20 minutes. Serve warm.
Makes about 48 mini muffins