Skip to Content

Corn potato chowder and BBQ slaw

Love how I threw these two things together and they are in no way connected to each other? I was experimenting with slaw to go with BBQ, but I was hungry for soup. Fresh corn makes a big difference with this soup.

To a stock pot or large Dutch oven, add the following

  • 1 Tablespoon vegetable/canola oil
  • 2 strips of bacon (low sodium is what I used)
  • 1 cup each of onions and celery
  • a couple of cloves of garlic
  • 3-4 Cups of cubed potatoes

Cook these on medium high heat until onions are done, being careful to stir every couple of minutes. This also quick starts the potatoes.

  • 4 cups of stock
  • 3 cups of fresh corn
  • salt/pepper to taste

Reduce heat to med-low and let this cook for about 30 minutes until potatoes are done

  • add any fresh herbs. I used parsley and sage. Top with a little cheese if desired.

corn2

 corn

 

I HATE COLESLAW. There. I said it.

I really do not like many mayonnaise-based bowls o’ stuff. But many people like coleslaw on top of their BBQ sandwich and that’s what I was aiming to create. I went out on a limb and made a dijon base to go with purple cabbage and it was wonderful!

Coleslaw

  • shred a purple cabbage
  • if desired, add shredded carrots or fennel for a kick.

Dressing

  • 3 Tablespoons French Dijon mustard (I used Grey Poupon)
  • 2 T of white wine vinegar
  • 1 T of olive oil
  • fresh dill
  • cracked pepper

Shake all these together in a dressing shaker and pour on cabbage

bbq slaw

Previous
Lovely Lasagna
Next
Cahaba River Ramble 10 miles—Race report

The Other White Meat | Katrina Runs

Saturday 19th of June 2010

[...] time, I wanted to jazz up the veggies a bit before I cooked the loin. I went back this recipe for BBQ [...]