Well..it equals a lot of things, BUT, one of my favorite things is SOUP. So, here is the first of many soups I will be making this season. It is one of my favorites, and although it may not be the healthiest version, it is definite comfort at its best. Set me up with a TV tray and the Dallas Cowboys Game on Sunday night, and call me a happy girl!
2 tablespoons olive oil
2 cloves garlic, minced
1 cup chopped celery
1 medium yellow onion, chopped
4 cups chicken broth
5 cups peeled and cubed baby red potatoes
1 (15 ounce) can whole kernel corn (undrained)
1 (15 ounce) can creamed corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups half and half
2 1/2 cups shredded Mexican-style cheese
4 slices cooked and crumbled bacon
Sea salt and Pepper, to taste
Sour cream (optional)
In large saucepan, heat olive oil over medium high. Add celery, garlic and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted. Season as desired. Serve in warmed sourdough bread bowls or with cornbread for dipping.