I had intended on trying to make bread bowls, but after getting everything out I realized I didn’t have any yeast. Super bummed! Next time definitely…and I’ll include the recipe! This was served with a side salad and grilled chicken. Even my picky man ate every bit!!!
2c peeled and diced potatoes
1/2c diced carrots
1/2c diced celery
1/4c chopped onion
1-2T minced garlic (optional)
1 1/2t salt
1T worcestershire sauce
20-24oz chicken or veggie broth
1/4c all-purpose flour (use rice flour for GF)
2 (15 ounce) cans whole kernel corn, drained
2 1/2c shredded sharp cheddar cheese
1. Place potatoes, carrots, celery, onion, garlic, salt, sugar, and worcestershire sauce in a large pot with broth to cover. Bring to a boil, reduce heat and simmer 20 minutes.
2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
*Optional…use 1c half-n-half and 1c milk. Makes it super creamy.
3. Remove 1-2c of the cooked veggies and blend in a food processor till smooth. Add back in to pot.
3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted.