It's Emeril LaGothy..!

It's NFL playoff time and what would be better for watching the Giants take on the Cowboys, then some Potato Chicken Mushroom Corn Chowder?

10 medium potatoes, washed and diced with the skin on.
8 slices of bacon, diced.
1 large yellow onion, diced.
2 cans fat free cream of mushroom soup.
2 cans fat free cream of chicken soup.
3 cans low fat milk.
2 tablespoons salt.
Freshly ground black pepper to taste.
1 handful chopped fresh parsley.
4 stalks celery, diced.
4 cups frozen corn.
2 shredded carrots.
2 cups water.

Do up the bacon in a deep soup pot until almost crispy, then remove the bacon, retaining the drippings. Brown the diced onion in the drippings, then add the potatoes and water. Cover and bring to a boil. Bring down to a simmer, add the carrots and celery and let it go for a little while to let the flavors blend a bit and then, about five minutes before the potatoes are tender, add the frozen corn. When the potatoes can be pierced by a fork, add the soup, milk, bacon, salt and parsley.
Heat the mixture thoroughly and serve with a green salad and some garlic bread. I'm planning on having either a nice chilled red table wine or some raspberry Lambec along with it.
Oh, yeah - GO GIANTS !!!

Update! Here it is!

*** Just a note, I only used 3 cans of milk, not 4. The pot wouldn't have held 4 and it came out nice and hearty. I've edited the recipe above!
wander with me...



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