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Vidalia Onion Chowder


  • 4 slices bacon
  • 2 Tbsp. olive oil
  • 4 Vidalia onions
  • 2-3 cups leftover mashed potatoes
  • 4 cloves garlic
  • 2 14-1/2 oz. cans chicken broth (or use homemade)
  • 2 cups corn kernels
  • 2 bay leaves
  • 1/4 teaspoon dry thyme
  • black pepper
  • 1/2 cup sour cream


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. Note: I just stirred the crumbled bacon in with the whole batch. Don't be shy with the garlic. I used some turkey Stock in with this (excellent.) Used 5 or 6 sweet onions 6-7 potatoes served as mashed. I also added 1 green pickling pepper, some mushrooms, a bit of milk (as it seemed too thick.)

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