Updated Tuesday, September 18th, 2007
Yield: Serves 6-8
This version omits salt pork and uses a touch of thyme.
Combine chicken stock and water in soup kettle. Add potatoes, thyme, and celery seed; bring to a boil, reduce heat, cover, and cook 15 minutes or until potatoes are tender. As potatoes cook, melt butter in skillet. Sauté onion until transparent. When potatoes are done, add onion to stock along with cream and corn. Season with salt and pepper. Heat but do not boil.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111