Baked Potato Corn Chowder

So my parents have a TON of baked potatoes left from an event that they did with their Lions Club on the weekend. I've been trying all week to find ways to use them. On Sunday, I made some of the yummiest hash browns EVER (saute onions and garlic in olive oil, add the potatoes and then use sea salt, pepper and basil to spice). On Monday, I made baked potato salad (chopped up the cold potatoes and dressed with chives, bacon bits, sour cream and mayo). On Tuesday, I made cheesy potatoes (slice the potatoes, place them on a cookie sheet and lightly brush with olive oil, salt and pepper and bake until lightly brown, then sprinkle cheese ALL OVER them and put them back into the oven on broil.... mmmm.... cheese!!). So as the days have gone by, we are getting potatoed out and are searching for new things to make that have potatoes in it. I've never done a potato chowder before and so that was today's experiment! Here is how it went down:

In a LARGE pot, put some olive oil to heat. Then finely chop 2 cloves of garlic and 1/2 of a yellow onion. Saute that in the oil until the onion is translucent. Then toss in 2 chopped up baked potatoes (leave the skins on) and let them saute for a bit, add in a pinch of black pepper and some sea salt. Let the potatoes soak up some of that garlicky oil before putting in two containers of chicken stock (veggie stock works as well). Take the remaining potatoes (I had 5 or 6 more) and scrape out the insides into a big bowl and mix it with about 1/2 a cup of sour cream and bacon bits(of course veggie alternatives would work well too). Once your soup is coming to a boil, put in the potato mixture. Then once it returns to a boil, toss in some corn (I used frozen corn). Then let it simmer until you are ready to eat. It was a super easy soup to make and it took about 1 hour total.

Sorry that there are no pictures, but I just haven't had time today (and soup never looks as good in a picture for some reason). Happy Eating.