Todays recipe was adapted from Desperation Dinners and turned out great! Similar to a chicken/corn soup I usually make but cheaper--light on meat and without the canned soups my normal recipe calls for. Next time around I'll try it with fresh potatoes but I didn't have any and did have leftover hash browns that needed to be used up.
1/4 lb thick cut bacon, chopped small (.50)
1 1/2 cups chopped onion (.25)
2 cups hashbrown cubed potatoes (.75)
2 cans corn (or 3.5 cups frozen) (1.00)
2 cans broth (or prepared stock/boullion) (.10)
1 tsp worcestershire sauce
2 dashes Tobasco
1 tsp salt
3/4 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dry mustard powder
1/4 tsp paprika
1/4 tsp marjoram
1/2 cup milk (.04)
Brown bacon in dutch oven. Stir in onions and potatoes, set to medium high heat and cook uncovered without stirring three minutes. Add broth and use a metal spatula/turner to scrape all the browned bits from the bottom of the pan. Add everything else *except the milk* and boil on medium for 12 minutes. Remove from heat and stir in milk. Serves 6.
No comments:
Post a Comment