The Boat Show - Rosemary Potato & Corn Chowder

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Tonight I made my Rosemary Potato & Corn Chowder at the Boat Show at the South Towne Expo Center in Sandy.  I was invited by "Bakin'" Bill Johnson to cook a recipe from my cookbook using a Dutch oven, as part of the International Dutch Oven Society's presence at the show.

Although I didn't attract a huge audience, I got to watch the wake boarders next to use, who DID attract a crowd.  A lot of people who sampled my soup asked for the recipe. One guy said he's a Boy Scout leader and it would be an easy dish to make the next time they go camping. He's right; there's no prep work and very little clean-up involved!

I was able to meet the family who runs Grandpa's Kitchen, which makes gluten-free baking mixes. They did a cooking demonstration after mine, and I thought it was pretty interesting! I feel a column coming on ...

Photo by Valerie Phillips

ROSEMARY POTATO & CORN CHOWDERPreptime: 30 minutesMakes6 1 ½-C. servings         Thanksto O'Brien-style frozen hash browns, you can avoid peeling or dicing potatoes,onions and peppers. Packaged bacon bits eliminate the messy job ofbacon-frying, and they contain 50 percent less fat than regular bacon. Usingfat-free half-and-half further slashes the fat and calories without losingflavor. You could also use skim milk, but your soup will be less thick andcreamy.  The rosemary gives a subtlepine-ish flavor.          2 14-oz. cans chicken broth (or 4chicken bouillon cubes and 1 3/4 C. water)         1 28-oz. package O'Brien-style dicedhash brown potatoes         1 3-oz. package shelf-stable bacon bits(or about 3/4 C. of cooked, chopped bacon or 1 C. finely diced ham)         1 15-oz. can corn, drained         2 tsp. dried rosemary or 1 Tbsp. freshrosemary          3 Tbsp. cornstarch         1/4 C. water         1 1/2 C. half-and-half, fat-freehalf-and-half, or milk         1 tsp. freshly ground pepper         Optional garnishes: grated cheddarcheese, bacon bits, rosemary sprigs                   1. Place chicken broth,potatoes and bacon in a large pot over high heat.                    2. When mixture comes to aboil, reduce heat to keep the soup gently boiling about 10 minutes, or untilpotatoes are tender. Add corn.                    3. Mix cornstarch and waterto a smooth paste. Stir cornstarch mixture into the gently boiling soup, and continue stirring until soup thickens.                   4. Turn off the heat and stirin milk or half-and-half and pepper, until mixture is well-blended and the soupre-thickens.                   5. Taste the soup and adjustseasonings as desired. Ladle into serving bowls; garnish each with a tsp. ofshredded cheddar, bacon pieces or a rosemary sprig.         Slow cookerdirections: Place all ingredients except cornstarch and1/4 C. of water in a slow cooker on high for 3-4 hours; on low for 5-6 hours.Mix cornstarch and water into a smooth paste and stir into the soup. Turn thesoup to high and leave the lid off, stirring occasionally, for 20-30 minutes,until soup thickens.