Sunday, October 16, 2011

Sunday Supper: Loaded baked potato chowder recipe featuring #NewKnorrStock

Whats for dinner?

 That is the same question that seems to come up every evening.

Well today I decided to create as I was processing the harvest from the last week or so.

My friends over at Collective Bias recently had a social shopper insight study featuring Knorr Homestyle Stock. I was not selected for the study, but was inspired by all the various recipes I was seeing and I got 2 coupons for the stock and decided to give it a try.  I picked Chicken and Beef up at Walmart a couple of weeks ago but just now got to use them. I have to say for such a small package it sure packs a flavorful punch.

While the boys are off watching pumpkin launching at Heiser's Farms I decided to create.

Here is the recipe (the blog post was an after thought so I don't have a ton of pics this time)

8-10 small red potatoes washed and quartered
1 rutabaga washed a quartered
2 medium parsnips chopped
1 clove garlic peeled and chopped
1 packed Knorr Homestyle Stock chicken flavor
1 package turkey bacon chopped
1 1/2 cups broccoli cut small
1/2 cup chopped green onions
2 Tbsp butter
3 1/2 cups water (to mix with the stock)

knorr Homestyle Stock set aside
boil the water and dissolve the stock.
Add potatoes, garlic, rutabaga, and parsnips to the stock. Cook until very tender.  Pour off stock and set aside.

Loosely mash (I used my kitchen aide stand mixer and whip attachment to mash the vegetables leaving chunks)

In the original pan  add butter, bacon, and green onions. Cook on medium heat until butter is melted and bacon is starting to brown.
Add back in the vegetable mash, stir together slowly adding the chicken stock back to the pan to get a thick soup or chowder consistency.
Add the broccoli and warm on medium/ low heat.

Serve with dinner roll or favorite bread.

While this recipe features a recently highlighted product this post was not sponsored by Collective Bias. The recipe is my own creations.

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