20260324 Herbie’s Community Cooking Corner
Originally Broadcasted March 24, 2026, on ACB Media 5
Participants joined me for another cooking adventure. This time: Potato Chowder with Cream cheese and Bacon with Roasted Carrot and Avocado Salad presented by Mary-ann. If you cook along, you need the following:
·     4 to 5 cups of water
·     8 cups of diced potatoes Yukon gold or red skinned about 4 pounds
·     2 envelopes Lipton Onion soup mix
·     2 8-ounce packages of cream cheese cut into small cubes
·     1 pound bacon cooked and crumbled or chopped.
·     1 lb. carrots, peeled and cut into 3-inch segments.
·     2 garlic cloves chopped
·     1 shallot, sliced thin
·     1 tbsp fresh thyme leaves or ½ tbsp dried
·     1/4 tsp ground coriander
·     Kosher salt
·     Freshly cracked black pepper
·     1-2 large avocado, peeled and cut into wedges
·     3 cups mixed baby greens
·     1/3 cup extra virgin olive oil
·     5 tbsp orange juice
·     2 tbsp Lemon juice
·     1 tbsp red wine vinegar
·     1 tsp red pepper flakes
·     1 to 2 tbsp honey
·     1/2 cup of Feta cheese
·     2 tbsp toasted sunflower seeds
·     2 tbsp toasted sesame seeds
Herbie takes requests for future recipes or if you want to present a cooking demo.
Subscribe to the ACB Cooks email list