AKA cleanup chowder. 😂 I had leftover sauce in the fridge and leftover raw bacon, and I was thawing some beef for something else, so...
6-7 medium potatoes
Salt
Water
Chicken broth mix/seasoned bouillon, I used powder but you can use paste or liquid (measurements may differ)
Approximately 8 oz. Cheese Alfredo sauce
Approximately 6 oz. Milk
1 can creamed corn
1 can sweet kernel corn
Half an onion
About ¼LB ground beef
½LB bacon
Decently sized sprig or handful of fresh parsley
Cheese to taste
Wash and cut up potatoes and put them in a pot with water to cover them over about an inch. You can peel them first if you want to do so. Add salt. I used about ¼ teaspoon because I was almost out and hadn't decided about the bacon yet. Bring to boil and allow to cook on medium heat until tender. I would say fork-tender but I used the metal ladle. Lol. Ladle-tender. Pour out some of the water if you don't think you'll need it, and use a masher to crush the potatoes somewhat. If you want the consistency thicker, stir well while keeping the heat up, but if you want it thinner, turn it to low or off. If there's enough water in the pot, the potatoes shouldn't stick *too* much. Put in about 2 or 3 Tablespoons of bouillon, or whatever suits you, to taste. Add corn, both cans. I didn't drain the liquid because I wanted it in. Stir up, lower the heat if you didn't earlier, add garlic and Alfredo sauce and milk. (I used the milk and a little water to thin out the remaining sauce stuck in the jar. Just fill it up and put the lid on and shake it. You may not get sauce left behind in your jar, but mine was in the fridge, so mine did.
) When it's no longer boiling or simmering, return to low heat and keep warm.
Cook the bacon. I fried mine in its own fat on the stove. The fat rendered for a little while, and I left the crispier pieces on. Cut up the bacon and add it to the pot. Also, cook ground beef and half of an onion, diced, together. If you have more seasonings, add them if you like, but we really needed to shop so I was out of almost everything I would want to add as it was an impromptu soup. Hectic weeks, stay safe, everybody.
Add the ground meat. Finely chop the parsley (or mince it if you prefer), and add it too.
)
You can probably cook your meat while the soup is boiling instead of after, but I did it after because I was a silly goose and I was busy also. Anyway. The flavor is a little different without the parsley! The soup will thicken a bit as it cools, but the texture will also be slightly different depending on how long you mashed and simmered the potatoes in the broth.
Serve and enjoy! If you make it thick enough you can have soup on a plate. Thin enough, you can drink it from a cup. In theory. I actually ate mine out of a plate. Then I got a proper bowl. This was a hit! You can add more cheese if you have it! It seemed like it would taste nice!
Thanks for reading, enjoy!
6-7 medium potatoes
Salt
Water
Chicken broth mix/seasoned bouillon, I used powder but you can use paste or liquid (measurements may differ)
Approximately 8 oz. Cheese Alfredo sauce
Approximately 6 oz. Milk
1 can creamed corn
1 can sweet kernel corn
Half an onion
About ¼LB ground beef
½LB bacon
Decently sized sprig or handful of fresh parsley
Cheese to taste
Wash and cut up potatoes and put them in a pot with water to cover them over about an inch. You can peel them first if you want to do so. Add salt. I used about ¼ teaspoon because I was almost out and hadn't decided about the bacon yet. Bring to boil and allow to cook on medium heat until tender. I would say fork-tender but I used the metal ladle. Lol. Ladle-tender. Pour out some of the water if you don't think you'll need it, and use a masher to crush the potatoes somewhat. If you want the consistency thicker, stir well while keeping the heat up, but if you want it thinner, turn it to low or off. If there's enough water in the pot, the potatoes shouldn't stick *too* much. Put in about 2 or 3 Tablespoons of bouillon, or whatever suits you, to taste. Add corn, both cans. I didn't drain the liquid because I wanted it in. Stir up, lower the heat if you didn't earlier, add garlic and Alfredo sauce and milk. (I used the milk and a little water to thin out the remaining sauce stuck in the jar. Just fill it up and put the lid on and shake it. You may not get sauce left behind in your jar, but mine was in the fridge, so mine did.
) When it's no longer boiling or simmering, return to low heat and keep warm.Cook the bacon. I fried mine in its own fat on the stove. The fat rendered for a little while, and I left the crispier pieces on. Cut up the bacon and add it to the pot. Also, cook ground beef and half of an onion, diced, together. If you have more seasonings, add them if you like, but we really needed to shop so I was out of almost everything I would want to add as it was an impromptu soup.
Hectic weeks, stay safe, everybody.Add the ground meat. Finely chop the parsley (or mince it if you prefer), and add it too.
)You can probably cook your meat while the soup is boiling instead of after, but I did it after because I was a silly goose and I was busy also. Anyway. The flavor is a little different without the parsley! The soup will thicken a bit as it cools, but the texture will also be slightly different depending on how long you mashed and simmered the potatoes in the broth.
Serve and enjoy! If you make it thick enough you can have soup on a plate. Thin enough, you can drink it from a cup. In theory. I actually ate mine out of a plate. Then I got a proper bowl. This was a hit! You can add more cheese if you have it! It seemed like it would taste nice!
Thanks for reading, enjoy!
This sounds good! I make something similar. I'll have to find the recipe and compare!