Hello friends! Welcome back to Kelly’s Kitchen. You all probably remember that Beth had a birthday a couple weeks ago. What you didn’t know is that her oldest, my husband Alex, and Junior Style also have August birthdays. We celebrated with an Alaskan King Crab boil! Well, sort of…the potatoes, Andouille sausage, onions and corn were boiled separately with Old Bay seasoning. The crab legs were steamed on their own. (Because you just don’t need to mess with Alaskan King Crab!) It was absolutely wonderful – and we had a ton of leftovers.
Last Sunday at our family brunch, I made homestyle potatoes with a good amount of the leftover potatoes and the Andouille. I also made scrambled eggs topped with the rest of the crab. But I had a lot of corn on the cob and potatoes still left over. So today, we are making Potato and Corn Soup. Perfect for now and for freezing to enjoy this winter.
Now, I realize that ya’ll probably don’t have pounds of leftover low country boil hogging up space in your fridge – not to worry, the recipe card will be for starting from scratch. But I thought it would be fun to share with you how I like to adapt recipes to fit my leftover situations. I do it all the time in fact, it’s probably my favorite way to cook – I love the challenge!
I have two sets of potato leftovers: the original boil potatoes and the homestyle potatoes which were crisped up on a griddle with a generous sprinkling of thyme and oregano, salt, pepper and drizzled with butter. The boil potatoes will be pureed with about half the corn, while the griddle potatoes will go into the soup after it’s blended (same with the bacon, fresh jalapeños and remaining corn).
I started by baking the bacon in a 350 oven until cooked through with crisp edges. While the bacon cooked, I de-corned my little corn cobs.
All of the boil potatoes (and boil onions) and half the corn went into a stock pot with 34 ounces of turkey bone broth. (2 cartons, 17 ounces each of Trader Joe’s Turkey Bone Broth). My potatoes are already cooked, so all I want to do here is get the pot to a boil and let it simmer until the potatoes are warmed through and squishy.
With the heat turned off, I used my immersion blender to puree the potatoes and corn. I added a generous sprinkling of salt, pepper and Old Bay seasoning.
I blended it to a good consistency, then I added half a cup of milk to smooth it all out a bit more. Then I poured the whole thing into my 12-quart Cambro to give myself more room to stir in the griddle potatoes, the remaining half of the corn, diced jalapeños and the cooked, chopped bacon (if you like, reserve some of the chopped bacon to use as a garnish for each bowl).
Ladle the soup into bowls and top with reserved bacon and chopped flat leaf parsley. And just like that, you’ve made some humble leftovers that no one thought you’d finish into a delicious soup that will freeze well for winter. You will be reminded of the amazing crab boil you had in August… Or maybe that’s just me…but anyway, Mission Accomplished!
Going back to the original meal (King Crab Boil), if you’re interested in King Crab and don’t happen to live where it’s abundant, or if it’s off season, I highly recommend ordering from 10th and M Seafoods in Anchorage Alaska. Many moons ago when I was in advertising, they were a client of mine. Over the years since then, I have always ordered hard-to-find-in-the-Lower-48 Alaskan seafood from them. They ship Fedex overnight and the quality is always outstanding!
Thanks everyone for joining me today! Don’t forget you can find me on Instagram and Facebook too. Another great dish to get creative with leftovers is chicken salad! let me know what you like to make with leftovers. See you soon! Take care, be well, xo Kelly
Bake bacon a 350 degree oven until crispy.
Slice corn off cobs and set aside.
Cut potatoes into 1" pieces.
Take 1 tbsp of bacon grease and the 2 tbsp butter and melt in a soup pot over medium heat.
Add onions and garlic and cook just until translucent.
Add corn, potatoes, broth and seasonings.
Bring to a boil and simmer about 15-20 minutes, until potatoes are fork tender.
Turn off heat and remove 1/4 – 1/2 of potatoes and corn and set aside.
Use an immersion blender to puree the remaining soup in the pot.
Add milk and continue blending until desired consistency is achieved. Add more milk if necessary to get a smooth consistency.
Taste and season with more salt, pepper or Old Bay if needed.
Add the reserved potatoes, corn, chopped bacon and jalapeño slices, stir to combine.
Ladle into bowls, top with more bacon, or cheese, scallions, or parsley…whatever you like!
It’s a bit extra, but if you want even more flavor and texture, take your reserved potatoes and crisp them up in a skillet with some butter, thyme and oregano before adding them to the pureed soup.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, and shares a recipe on Saturdays.
She’s 45, 5’0, and a petite 0/XS.
She also runs her own food blog, Djalali Cooks, which you can find by clicking the world icon below.