KITCHEN SCOOP: Red Potato, Lima Bean & Corn Soup

WILMINGTON, NC (WWAY) — Have you noticed how the broth, stock and bouillon sections of the grocery store have blossomed and expanded over the past few years? I can remember when there was one national brand and one house brand of broth on my grocery store shelves. There was never a stock option and bouillon only came in cubes. Now you have celebrity chefs adorning the packages of “gourmet” stock options, bouillon in paste, granules and cubes and broths in everything from low sodium to natural to old fashioned. How does a cook choose?

This cook has been relying quite heavily on stock concentrate or base sold under the name “Better than Bouillon.” Why you ask? Because I can control the amount I add down to the last little dollop. The most common ingredient in most of these products is sodium in some form. While that tastes really wonderful, it can be too much for some people. Using a concentrate means you can dilute the bouillon flavor and presence to exactly the amount you desire without pumping up the overall volume of the soup.

Today’s recipe has plenty of salty goodness from the 2 teaspoons of concentrate in the cooking liquid so all you need to add is cayenne pepper to taste to balance it out. For sensitive palates, you can substitute ground black pepper to taste, if desired. If you’ve never tried the concentrate, give it a try. It can be substituted in all recipes calling for broth or stock at 1-teaspoon base per one cup of water for full strength and less to taste. Let me know what you think on Special note: I did not receive any compensation or other kudos for suggesting this product to you. I’m sharing my current preference as friendly advice, cook to cook. Enjoy!

Red Potato, Lima and Corn Soup

2 teaspoons vegetable oil
1 cup chopped yellow onion
3 cups diced red potatoes, unpeeled
6 cups water
2 teaspoons “Better than Bouillon” chicken base
1 cup frozen lima beans
1 cup frozen yellow corn
¼ cup half and half
2 tablespoons corn starch
Cayenne pepper to taste

1. In large soup pot, heat oil over medium heat. Add onion and potatoes and stir and cook until potatoes begin to stick and slightly brown, about 5 minutes.

2. Add water, bouillon concentrate, limas and corn. Cover and bring to a boil over high heat. When soup boils, uncover and cook for 20 minutes or until potatoes are very tender.

3. In a small jar, mix together the cornstarch and half and half. Shake well. Reduce heat for soup to low and drizzle the cornstarch mixture into the soup, stirring constantly. Stir until soup thickens. Season with cayenne pepper to taste. Serve immediately.

© Kitchen Scoop, LLC

Leave a Reply

Your email address will not be published. Required fields are marked *