Nothing is better.
Add a salad and some crusty bread and you have a feast.
This one is quick and yet very hardy. Enough spice to keep it interesting.
Comfort food, come hither.
- 6 strips bacon cut into 1″ pieces
- 1 rib celery, diced
- 1 large shallot diced
- 2 cloves garlic, microplaned
- 1 tsp hot pepper flakes
- 3 tbsp flour
- 2 cups chicken broth
- 1 cups milk
- 4 cups frozen hash browns
- 8oz Pepper Jack, shredded
- 1 15 oz can creamed corn
- 2 scallions, chopped
- Fry up the bacon until crisp. Remove to paper towel for draining. Depending on how much bacon fat is in the pan, remove until there is about 2 tbsp.
- Add the celery and shallot and saute until softened.
- Add the garlic and the pepper flakes and saute until you can smell the garlic.
- Add the flour and stir, coating all the veggies and cooking off the raw flour a bit.
- Add the chicken stock and stir, bringing to a boil and letting it thicken.
- Add the hash browns and bring back to a low simmer.
- Simmer for about 10 minutes.
- Add the milk and stir in, and then the cheese.
- Once cheese is melted, add the corn.
- Liberally grind some pepper into the mix, as much as you like.
- Just before serving add the chopped scallions.
NOTES: You can of course use regular potatoes and dice them or even shred them yourself. Either would work. Just extend the time a bit to cook them through.
SOURCE: Adapted by Sherry Peyton from several online recipes.