. . . bashing their noses on the Blarney Stone (note, pic not theirs!) and emailing me about all the amazing potato dishes they're eating over there, I was inspired to attempt a potato dish worthy of being served in an Irish restaurant. I think I came close!
Potato and Corn Chowder:
2 large russet baking potatoes,whole, scrubbed and punctured with a fork and rubbed with olive oil and salt
1 large yellow onion, finely minced
3 or 4 stalks celery, from the heart w/ greens, finely minced
2 tblsp butter
1 can creamed corn
2-3 soup bowls full of vegetable broth
2 cups whole milk
1 cup shredded sharp cheddar
-Bake potatoes in a 375 degree oven for about an hour or until done
-Meanwhile, sweat onions and celery in butter until soft
-Add creamed corn, broth, and milk and simmer on low until potatoes are done
-Scoop baked potato flesh into soup and stir in cheese
-Serve potato skins alongside soup
Listening: Ravens And Chimes- "January"