All County, All the Time Since 2010 MAKE THIS YOUR PRINCE EDWARD COUNTY HOME...PAGE!  Sunday, February 25th, 2024


6 potatoes (peeled and diced)
6 slices bacon (cooked crisp and chopped)
1 carrot (shredded)
1 stalk celery (sliced)
1 small onion (chopped)
1/2 cup butter
2 1/2 cups milk
1/2 cup cream
1/4 cup all-purpose flour
1/4 clove garlic (minced)
1 tsp. fresh thyme (chopped)
2 cans whole kernel corn (drained)
1/2 cup sour cream
2 cups cheddar cheese (shredded)
2 green onions (sliced)
salt & pepper to taste

– in a large stock pot add potatoes, cover with water and bring to a boil
– reduce heat and blanch potatoes until tender and firm, remove from heat, rinse well then place back in stock pot
– in a skillet melt 1/4 cup butter, add garlic, celery, onions and sauté 2-3 minutes
– add sauté mix, bacon, corn, carrots to blanched potatoes and fold gently
– in a small bowl add 1 cup milk, cream, thyme, salt, pepper and mix well
– add milk mix to potato blend and fold
– in a small sauce pan add 1/4 cup butter, 1 1/2 cups milk, flour and mix smooth
– heat flour mix over medium low heat while stirring until thickens
– add flour mix to potato blend and mix well
– place mix over medium, bring to soft boil, reduce heat and simmer gently for 8-10 minutes
– add cheddar cheese and fold until melted
– remove from heat, add sour cream, green onions and fold even.

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