Prep 45 mins
Cook 24 hrs
This is a recipe I got from someone I worked with many years ago. It was always wonderful! The recipe I have calls for Cajun Gunpowder (which you can find online), but this system doesn't recognize the name and won't let me add it.
- 4 cups slightly diluted chicken stock
- 4 cups diced potatoes
- 4 peeled whole potatoes
- 1 tablespoon margarine
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 4 green onions, minced
- 2 teaspoons chopped garlic
- 3 tablespoons cajun spices
- 1⁄2 cup white wine
- 1⁄2 gallon 2% low-fat milk
- 4 cups thawed frozen corn
- turkey bacon
- Simmer diced potatoes in diluted chicken stock until the potatoes start to become fork tender.
- Melt margarine in a saute pan then, over high heat, add chopped onion, peppers, celery, garlic and green onions.
- Saute five mintues, then turn heat to medium.
- Add Cajun spices and saute until onions become translucent. If veggies start to burn, reduce heat.
- Add white wine and bring to a boil.
- Add saute mixture to the potatoes and chicken stock.
- Boil whole potatoes until very tender. Puree in a food processor with 1/2 cup of the milk.
- Add to the stock.
- Bring to a simmer, then add corn and remainder of the milk.
- Simmer for 30 minutes, stirring frequently.
- Cool and refrigerate overnight.
- Garnish with turkey bacon bits.