Dulcie's Acorn Soup

Are you familiar with Dulcie? She's a baking talent fairy from Fairyhaven in Neverland. You know, one of Tinkerbell's friends. You don't know?? What! You mean you don't read books from the Pixie Hollow series? Blockette cannot get enough of these books, and we have read every one our library has. Dulcie is featured in Fairy Berry Bake Off and Dulcie's Taste of Magic.
I've mentioned once or twice that Blockette is not big on soup. She's also not a fan of onions or potatoes. I was in the mood for soup so I knew I'd have to do some serious scheming to get Blockette to even try Taste and Tell's corn sausage chowder. Enter Dulcie's Acorn Soup. I told Blockette I got the recipe from Dulcie and that the potatoes were actually acorns.

It worked better than I could have hoped. She ate a few spoonfuls, which were a few more than I thought she would eat. Dinner was still a battle, but at least she tried it. Strangely enough, since I told her the potatoes were acorns, I didn't hear any whining about how she didn't want to eat potatoes. I think part of the problem was that she is still sick. This soup made a lot, so I'll serve the leftovers up when she isn't getting over Bronchitis.

I made a few minor changes to the recipe. I used almost 4 c of chopped potatoes because I wanted to use up the potatoes I had in the fridge before they went bad. Since there were extra potatoes, the soup was a bit thicker than I like. I didn't drain the corn and added water until the soup was the desired consistency. I'd guess it was about a cup or 2. I'd definitely make this soup again. It was delicious!

Corn Sausage Chowder from Taste and Tell
1 lb. bulk pork sausage
2 medium onions, coarsely chopped
3 cups potatoes, cut into 1/2 inch cubes
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 15 1/4-ounce can whole kernel corn, drained
1 14 3/4-ounce can cream-style corn
1 12-ounce can evaporated milk

In a 4- to 5-quart Dutch oven, cook sausage and onion until sausage is browned and cooked through. Drain well. Stir in potatoes, broth, salt, and pepper. Bring to a boil and then reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender. Stir in both cans of corn and evaporated milk. Cook until warmed through.