Corn chowder in the crock pot
I am really looking forward to trying this one...
Taken from:
http://crockpot365.blogspot.com/
Corn Chowder
--2 quarts of chicken broth
--1 small onion
--1 red pepper
--1 peeled and chopped carrot (I used a handful of baby carrots)
--1 bag frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)
--1 medium potato (I used 6 mini white potatoes)
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the crockpot.
Finely chop the carrots and the red pepper. I used my pampered chef chopper. I love that thing.
Wash and coarsely chop the potato(es). I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the entire bag (16oz) of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.
Plug in your crockpot and set on high for 4-5 hours or low for 8-9 hours.
This is the tricky and totally fun part:
Use a hand blender to chowderify.
If you don't have a hand blender (you really should get one...) you can-- VERY CAREFULLY because OMG it is HOT. HOT!!!! See the Ove Glove?!-- pour into a blender and pulse to desired consistency. I left some chunks of corn and a few veggies, but tried to get rid of most of the potatoes.
The kids ate it! My parents came for dinner and they enjoyed it, also.
And, since it's pretty much straight corn, I'm, um, feeling very clean and light. An added bonus.
Taken from:
http://crockpot365.blogspot.com/
Corn Chowder
--2 quarts of chicken broth
--1 small onion
--1 red pepper
--1 peeled and chopped carrot (I used a handful of baby carrots)
--1 bag frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)
--1 medium potato (I used 6 mini white potatoes)
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the crockpot.
Finely chop the carrots and the red pepper. I used my pampered chef chopper. I love that thing.
Wash and coarsely chop the potato(es). I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the entire bag (16oz) of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.
Plug in your crockpot and set on high for 4-5 hours or low for 8-9 hours.
This is the tricky and totally fun part:
Use a hand blender to chowderify.
If you don't have a hand blender (you really should get one...) you can-- VERY CAREFULLY because OMG it is HOT. HOT!!!! See the Ove Glove?!-- pour into a blender and pulse to desired consistency. I left some chunks of corn and a few veggies, but tried to get rid of most of the potatoes.
The kids ate it! My parents came for dinner and they enjoyed it, also.
And, since it's pretty much straight corn, I'm, um, feeling very clean and light. An added bonus.